My Mother-in-law gave this recipe to me years ago. She got it from the Baby Doe's Restaurant in Dallas, TX. I've made it several times and it's a really good cheese soup. I've had it hand written on a tiny yellow note paper for all these years, so I thought I'd post it here and get a good printout. :)
Provided by Johnnie Townsend
Categories Cream Soups
Number Of Ingredients 14
Steps:
- 1. Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
- 2. Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
- 3. Make a roux with butter and flour. I always put the flour first, in whatever pot I'm planing to make the roux, and let it cook a bit to a lite brown before adding the butter. Add the chicken stock slowly.
- 4. Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
- 5. Stir in beer and return vegetables. Now, I usually put the vegetables in the blender and whir them to a sauce then add back to the soup.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love