*  Exported from  MasterCook  *

                     The Cafe's Jalapeno Cheese Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Butter
   1      teaspoon      Baking soda
     3/4  cup           Flour
   6      tablespoons   Cornstarch
   1 1/2  quarts        Water
  16                    Chicken bouillon cubes -- crushed
   2      tablespoons   Minced canned jalapenos
   6      cups          Milk
  16      ounces        American cheese -- sliced
   1      medium        Onion -- sliced
     1/2                Celery stalk -- chopped
     1/2  cup           Carrot -- chopped

To make rouz, melt butter in skillet.  Add baking soda, flour and cornstarch.  
Mix together until it thickens.
in a 10 qt. stockpot, bring water, crushed chicken bouillon and jalapenos to a boil. 
 Add roux to boiling water and stir until roux thickens and begins to boil.
Add milk to boiling mixture and stir until milk is completely mixed into mixture. 
 Turn heat down to medium low.  Add sliced cheese, a slice at a time and 
continue to stir until cheese is completely melted.   Add vegetables to soup
and turn off the burner.  Will   hold in the refrigerator for ony 2 days..or so.

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