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“Had this at the Driskill Hotel, Austin, TX. Fantastic. I then Googled and found recipe published in the Texas Monthly October 2002. It makes quite a lot. Freezes well.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan.
  2. Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
  3. Stir in flour and cornstarch.
  4. Cook about 3-5 minutes.
  5. Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
  6. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
  7. Add parsley, cayenne and Paprika.
  8. Keep soup warm over very low heat or in a double boiler if not using immediately.
  9. Season with salt and pepper to taste.

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