1886 Cafe and Bakery-style Cheese Soup
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
- Star Rating:
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Ingredients:
Directions:
- Melt butter in a heavy saucepan. Over medium-high heat, sauté the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
- Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste. Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
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