J. L. Hudson's Cheese Soup Copycat
""This is an old recipe from J. L. Hudson's Department Store in Detroit, which was opened in 1911. In 1963 they closed the shop because the downtown area had become less than safe and they simply could not attract customers.""
Ingredients
Nutritional
- Serving Size: 1 (430 g)
- Calories 655.4
- Total Fat - 42.3 g
- Saturated Fat - 26.2 g
- Cholesterol - 125.8 mg
- Sodium - 2113.2 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 1.5 g
- Sugars - 7.7 g
- Protein - 50.4 g
- Calcium - 1617.1 mg
- Iron - 0.9 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a large saucepan and add onion, celery and carrot.
Step 2
Cook gently stirring often (about 10 minutes) until vegetables soften.
Step 3
In a small dish, mix flour, corn starch, paprika and baking soda together.
Step 4
Add to vegetables and cook stirring constantly for 1 minute.
Step 5
Slowly add milk and broth and whisk until smooth. Heat to a simmer.
Step 6
Cover and cook gently stirring often (about 10 minutes) until carrots are tender.
Step 7
Remove from heat
Step 8
Add cheese SLOWLY and stir until smooth.
Step 9
Add bitters, salt and pepper to taste and stir until incorporated.
Step 10
Serve hot with a sprinkling of parsley.
Tips
No special items needed.