Eighteen-Eighty-Six Cheese Soup(The 1886 Room, The Old Driskill Hotel, Austin, Tx)

• 1/2 c. butter
• 2 carrots, grated
• 2 celery stalks, chopped
• 1 small onion
• 1/4 c. flour
• 2 1/2 Tbsp. cornstarch
• 1/8 tsp. baking soda
• 2 c. milk
• 4 c. chicken stock
• 2 lb. processed cheese, grated
• 1 tsp. salt
• pepper to taste
• 1 Tbsp. freshly chopped parsley (optional)
• cayenne pepper to taste
• paprika (to garnish)

1. Saute vegetables in butter; add flour and cornstarch.
2. Put vegetables in top of double boiler.
3. Add milk and chicken stock. Heat.
4. Add soda and cheese.
5. Stir until cheese has melted.
6. Add remaining seasonings.
7. Serve hot topped with dash of paprika.

butter, carrots, celery stalks, onion, flour, cornstarch, baking soda, milk, chicken stock, processed cheese, salt, pepper, freshly chopped parsley, cayenne pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861448 (may not work)