Carol Bessel takes us back in time with this wonderful cheese soup recipe.
Texas 1886 Cheese Soup
“When I cannot find the Old English cheese in the dairy section, I use the small jars by Kraft®.”
1/4 C butter
1/2 C each of finely chopped onions, carrots, and celery
1/4 C flour
1 1/2 T cornstarch
1/8 t baking soda
4 C milk
4 C chicken stock
1 lb. Old English processed cheese (cubed)
1 t salt
1 whole pepper
1 T dried parsley
dash of cayenne pepper
Melt butter in heavy saucepan. Sauté vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add stock and milk – gradually blending into a smooth sauce. Add baking soda and cheese. Stir until thickened. Season with salt and pepper – add parsley and cayenne. Keep hot. Sprinkle with paprika when serving.
If that recipe sparked your interest, and how could it not, then you can call the OLLI office at 928-717-7634 to order a cookbook. For a limited time, you can purchase the cookbooks for only $5. That’s 50% off the original price; what a deal, and remember that all proceeds support the OLLI organization you know and love!