You’ve never had cheese soup like this. I’ll be honest up front. Making this cheese soup is a lot of trouble because cooking it is like making a very large gravy. You make a roux with flour and corn starch, and after adding in the chicken stock and milk, you have to stand there, stirring until it cooks down. You cannot let it boil unattended.
For me, after about 45 minutes of stirring it had thickened considerably into a perfect consistency. I’ll also add that even though Mrs. Corbitt did not use it, you can add a tablespoon of extra dry sherry at the end. Although I think most folks will find the soup to already be perfect.
Helen Corbitt served this famous soup during her tenure as the head chef of the 1886 Cafe & Bakery at Austin’s Driskill Hotel. Later, Chef David Bull recreated it, and it is still served served there today. It’s a perfect companion to one of their amazing salads.
Corbitt’s original cheese soup recipe appears in her famous Helen Corbitt’s Cookbook from 1957.
Description
Helen Corbitt served this famous soup during her tenure as the head chef of the 1886 Bakery & Cafe at Austin’s Driskill Hotel.
Ingredients
- 1/4 cup butter
- 1/2 cup onion, minced
- 1/2 cup carrot, minced
- 1/2 cup celery, minced
- 1/4 cup flour
- 1 1/2 tablespoons cornstarch
- 4 cups chicken stock
- 4 cups milk
- 1/4 teaspoon baking soda
- 1 teaspoon dried parsley
- 1 dash cayenne or to taste
- 1 dash paprika or to taste
- 1 teaspoon salt or to taste
- 1 pound grated Velveeta or mild Cheddar
- 1 teaspoon white pepper or to taste
Instructions
- Melt butter in a heavy saucepan. Over medium-high heat, saute 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. Serve immediately. Serves 6 to 8.
Notes
If possible, use a jar of concentrated chicken stock bouillon instead of cans of regular chicken broth.
