Real Recipes From Real Home Cooks ®

baby doe's cheese soup

(1 rating)
Recipe by
Johnnie Townsend
Eureka, MT/Oakwood, TX

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. :)

(1 rating)

Ingredients For baby doe's cheese soup

  • 1 lg
    chicken for stock
  • 3 lg
    carrots, diced small
  • 1 md
    onion, diced small
  • 3
    celery stalks diced
  • 1 tsp
    salt and pepper or more
  • 1 1/2 tsp
    garlic powder
  • 2 c
    milk, 2%
  • 1 c
    half and half cream
  • 1 c
    flour
  • 1 c
    butter
  • 6 oz
    beer
  • 1/4 lb
    parmesan cheese
  • 1 lb
    velveeta cheese
  • 1 Tbsp
    celery salt

How To Make baby doe's cheese soup

  • 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.

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