1886 Cafe and Bakery Cheese Soup
Driskill Hotel, Austin
by TEXAS MONTHLY STAFF OCTOBER 2002

1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated Velveeta or mild cheddar
1 teaspoon dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste

Melt butter in a heavy saucepan. Over medium-high heat, sauté 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. Serves 6 to 8.

[This is so rich it's almost obscene...]