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.
