Waid's Cheese Soup

Course : Soups
Serves: 8
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From Waid's Restaurants in Kansas City, MO.


1 Quart chicken consomme
1/4 Cup green pepper - minced
1/4 Cup onion - minced
1/4 Cup celery - minced
1/2 Teaspoon white pepper
4 Tablespoons margarine
6 Tablespoons all-purpose flour
2 Tablespoons cornstarch
2 Cups milk
8 Ounces shredded sharp process American cheese

Preparation / Directions:

Combine chicken consomme, green pepper, onion, celery and pepper in saucepan. Heat to a boil, reduce heat and simmer 20 minutes. Meanwhile make a roux by melting margarine in a skillet over medium-high heat. Stir in flour and cornstarch; blend until smooth. Cook butter, flour and cornstarch mixture, stirring frequently, until mixture is golden. Add roux to the saucepan and whisk until smooth; cook, stirring with whisk, until soup is thickened. Blend in milk and cheese. Simmer, stirring constantly, until cheese is fully melted and smooth.

6 Kitchen's say:
  (4 Stars!)
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