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Jalapeno Soup

Reviewed: Nov. 7, 2009
Anyone with any cooking experience knows that you can't add cheese to an unthickened liquid and expect it to be smooth! All you have to do is heat the soup; add a couple of tablespoons of cornstarch mixed with cold water to thicken it BEFORE adding the cheese. Add the GRATED cheese (not cubed) slowly and stir. It will be as smooth as silk. If it turns out too thick, just thin it with milk to the right consistency. If you're not afraid of MSG, add a teaspoon.
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