[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Texas Cheese Soup[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of January 5th – 9th 2015 Submitted by Pat Schilling
SAUTE until tender: 1/4 C butter 1/2 C chopped onion, 1/2 C sliced celery and 1/2 C sliced carrots.
USE a jar with cover, shake 1/4 C flour, 1-1/2 T cornstarch and 1-1/2 C water until dissolved. Set aside.
ADD 2-1/2 C chicken broth or boullion and 1 quart of milk to vegetable mixture.
STIR in cornstach mix from the jar. Heat until thickened and smooth.
ADD: 1/8 t baking soda and 1 C EACH American, Cheddar and Velveeta cheeses.
STIR until smooth and melted. Let set for 1 hour.
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