Submitted by: Frontier Enterprises/Tower of Americas, one of Mission's customers.

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes


  • 1 ¾ cups carrots, diced ¼"
  • 1 ¾ cups celery, diced ¼"
  • ½ cup onion, diced ¼"
  • 2 cups first water
  • ¼ cup chicken base
  • 8 cups second water, dissolve chicken base with this
  • 1 cup cornstarch
  • 3 cups third water, dissolve cornstarch with this
  • 6 oz. evaporated milk
  • 8 ounces cheddar cheese, grated
  • 20 ounces American cheese, sliced


  1. Allow cheddar and American cheese to reach room temperature.
  2. In a large stockpot, combine carrots, celery, and onions with first water. Bring to a boil and simmer until vegetables are tender.
  3. Add chicken base and the second water. Heat to a steaming point. Do not boil.
  4. Fill separate container with the third water. Using a wire whip, add cornstarch until completely dissolved and free of lumps.
  5. Slowly add cornstarch mixture to steaming soup, stirring constantly to prevent lumps and heat to thicken (consistency should be similar to a heavy cream sauce).
  6. When thick enough, add evaporated milk.
  7. Continue stirring and gradually add grated cheddar cheese and sliced American cheese.
  8. Heat soup until cheese melt and is well blended, being careful not to burn or scorch. After evaporated milk and cheese are added, be careful to not boil the soup. Otherwise there will be separation.

Download the recipe in a PDF!