Austin'S 1886 Lunchroom Cheese Soup

• 1/4 c. butter
• 1/2 c. finely diced onion
• 1/2 c. finely diced carrots
• 1/2 c. finely diced celery
• 1/4 c. flour
• 1 1/2 Tbsp. cornstarch
• 4 c. chicken stock (room temperature)
• 4 c. milk (room temperature)
• 1/8 tsp. baking soda
• 1 lb. Old English cheese, cut in pieces
• 1 tsp. salt
• dash of white pepper
• 1 Tbsp. dried parsley
• dash of cayenne pepper
• paprika (garnish)

1. Melt butter in heavy saucepan.
2. Saute onions, carrots and celery until tender.
3. Stir in flour and cornstarch.
4. Cook until bubbly.
5. Gradually add chicken stock and milk.
6. Blend until smooth.
7. Add baking soda and cheese.
8. Stir over low heat until melted.
9. Season with salt, white pepper, parsley and cayenne. Garnish with paprika sprinkled on top.

butter, onion, carrots, celery, flour, cornstarch, chicken stock, milk, baking soda, english cheese, salt, white pepper, parsley, cayenne pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397286 (may not work)