Cheese Soup With a Southwestern Flair |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup is a delicious blend of several recipes - fabulous for a culinary holiday on a cold snowy day. Ingredients:
1/4 cup butter |
1/2 cup finely diced celery |
1/2 finely diced roasted red pepper |
1/2 finely diced medium size onion |
1/4 cup white flour |
1 1/2 tablespoons cornstarch |
1 teaspoon cumin |
1 teaspoon oregano |
1 teaspoon paprika |
1/4 teaspoon black pepper |
1/4 teaspoon garlic salt |
4 cups chicken stock |
4 cups milk |
1/8 teaspoon baking soda |
1 cup cubed velveeta cheese |
Directions:
1. Melt butter in a pot large enough to hold the soup.
2. Saute onions, celery and red peppers until soft.
3. Add the cumin, oregano, paprika, black pepper and garlic salt.
4. Add flour and cornstarch and stir into a paste. Stir until it bubbles.
5. Gradually add the chicken stock, then gradually add the milk, stirring until the mixture is smooth.
6. Cook on low heat until heated through.
7. Add baking soda and cheese, and stir until the cheese is melted inches.
8. Let the soup continue to cook on low heat for five to ten minutes, then serve and enjoy!
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