Driskill Hotel Cheese Soup

Oxmoor House
about 2 1/2 quarts


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1/2 cup finely chopped onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/2 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 tablespoons cornstarch
1 quart chicken broth
1 quart milk
2 cups (8 ounces) shredded sharp Cheddar cheese
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley


Sauté onion, carrot, and celery in butter in a large Dutch oven over low heat 10 minutes or until vegetables are tender.

Combine flour and cornstarch. Add to vegetables; cook over low heat, stirring constantly, until bubbly.

Combine broth and milk; gradually add to vegetable mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese, soda, salt, and pepper, stirring until cheese melts. Stir in parsley. Ladle soup into individual bowls, and serve immediately.

Created date

February 2010