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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 1/4 c. butter
- 1/2 c. each: finely chopped onion, carrot and celery
- 1/4 c. flour
- 1 1/2 Tbsp. cornstarch
- 1 qt. chicken stock (canned okay)
- 1 qt. milk
- 1 c. grated Cheddar cheese or 2 jars Old English cheese and 1/4 c. grated sharp cheese
- 1/8 tsp. baking soda
- salt and pepper
- cayenne
Method
- Saute over low heat in the butter the onion, carrot and celery until soft.
- Add the flour and cornstarch and cook until it just begins to brown.
- Add chicken stock; stir until smooth.
- Simmer 5 minutes.
- Add milk; heat.
- Add cheese and baking soda.
- Heat soup, but try not to boil.
- Season with salt, pepper and cayenne.
- This freezes well.
- Serves 8.
