1886 Cafe and Bakery-style Cheese Soup


  • 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 Tbsp cornstarch
  • 4 cups chicken stock
  • 4 cups milk
  • 1/4 tsp baking soda
  • 1 lbs. grated Velveeta or mild Cheddar
  • 1 tsp dried parsley
  • 1 dash cayenne or to taste
  • 1 dash paprika or to taste
  • 1 tsp salt or to taste
  • 1 tsp white pepper or to taste


Melt butter in a heavy saucepan. Over medium-high heat, sauté the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. 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.

Makes 6 to 8

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