Recipe by Connie C.
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.
Top Review by Glori-B
Wow! What a winner! This soup was fantastic! I made it exactly as written, serving it with pumpernickle croutons at the table. Instead of working to finely dice the veggies, I just shredded them on my box grater. Worked great!
- 4 tablespoons butter
- 1 tablespoon very finely diced yellow onion
- 1⁄2 cup very finely diced celery
- 1⁄2 cup very finely diced carrot
- 1⁄2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon baking soda
- 3 cups whole milk
- 3 cups chicken broth
- 2 lbs aged sharp cheddar cheese, shredded
- 2 drops Angostura bitters
- salt and pepper
- fresh minced parsley (to garnish)
Directions See How It's Made
- Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.