baby doe's cheese soup
(1 rating)
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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. :)
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(1 rating)
Ingredients For baby doe's cheese soup
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1 lgchicken for stock
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3 lgcarrots, diced small
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1 mdonion, diced small
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3celery stalks diced
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1 tspsalt and pepper or more
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1 1/2 tspgarlic powder
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2 cmilk, 2%
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1 chalf and half cream
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1 cflour
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1 cbutter
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6 ozbeer
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1/4 lbparmesan cheese
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1 lbvelveeta cheese
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1 Tbspcelery salt
How To Make baby doe's cheese soup
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1Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
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2Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
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3Make 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.
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4Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
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5Stir 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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