Driskill Hotel'S Cheese Soup - cooking recipe

Ingredients

2 grated carrots
4 c. chicken stock
1 small onion, chopped fine
1/4 c. flour
2 1/2 Tbsp. cornstarch
1 Tbsp. fresh parsley
cayenne
pepper
1/2 c. butter
2 chopped celery stalks
2 lb. Velveeta cheese, cubed
1 tsp. salt
1/8 tsp. baking soda
4 c. milk
paprika (for garnish)

Preparation

Saute carrots, celery and onion in butter.
Add flour and cornstarch.
Put vegetables in top half of double boiler.
Add milk and chicken stock.
Heat.
Add soda and cheese.
Stir until cheese has melted. Add seasonings.
Serve hot, topped with paprika.