Cheese Soup of New Mexico |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Some of the best soups I've ever tasted were in Mexico. Mexican cooks have a decided feel for making different and extremely tasty soups. This is one of them. Ingredients:
1/4 cup butter |
1/2 cup finely diced onion |
1/2 cup finely diced celery |
1/4 cup all-purpose flour |
1 1/2 tablespoons cornstarch |
4 cups chicken stock |
4 cups milk |
1/8 teaspoon baking soda |
1 cup velveeta cheese, cut in cubes |
1/4 teaspoon ground black pepper |
1/4 teaspoon garlic salt |
2 tablespoons finely chopped parsley |
Directions:
1. Melt butter in a pot large enought to hold all the ingredients.
2. Saute onions and celery over low heat until soft.
3. Add the flour and cornstarch and stir until it bubbles.
4. Gradually add chicken stock and milk and stir until smooth.
5. Add baking soda, cheese, pepper and garlic salt, stir.
6. Cook over low heat until the cheese melts and blends into the mixture.
7. Add the parsley and cook for five more minutes more and serve.
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