baby doe's cheese soup
(1 RATING)
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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yield
Ingredients
- 1 large chicken for stock
- 3 large carrots, diced small
- 1 medium onion, diced small
- 3 - celery stalks diced
- 1 teaspoon salt and pepper or more
- 1 1/2 teaspoons garlic powder
- 2 cups milk, 2%
- 1 cup half and half cream
- 1 cup flour
- 1 cup butter
- 6 ounces beer
- 1/4 pound parmesan cheese
- 1 pound velveeta cheese
- 1 tablespoon celery salt
How To Make baby doe's cheese soup
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Step 1Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
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Step 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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Step 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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Step 4Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cream Soups
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