Helen Corbitt's Cheese Soup
Helen Corbitt served this famous soup during her tenure as the head chef of the 1886 Cafe & Bakery at Austin's Driskill Hotel. Later, Chef David Bull recreated it, and it is still served served there today. It's a perfect companion to one of their amazing salads.
Corbitt's original cheese soup recipe appears in her famous Helen Corbitt's Cookbook from 1957.
- Melt butter in a heavy saucepan. Over medium-high heat, saute the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch.
- Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
- Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste. Serve immediately.
Prep time: 15 Min; Cooking time: 25 Min; Total time: 40 Min
Recipe editor Patricia Mitchell