1886 Cafe & Bakery Cheese Soup - cooking recipe

Ingredients

1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 lb Velveeta cheese, grated
1 teaspoon dried parsley
1 pinch cayenne (to taste)
1 pinch paprika (to taste)
1 teaspoon salt (to taste)
1 teaspoon white pepper (to taste)

Preparation

Melt butter in large saucepan.
Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
Stir in flour and cornstarch.
Cook about 3-5 minutes.
Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
Add parsley, cayenne and Paprika.
Keep soup warm over very low heat or in a double boiler if not using immediately.
Season with salt and pepper to taste.