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-> [Beer, Cheese, Cheese & Eggs, Soups & Stews] -> [Beer and cheese soup Recipe] |
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Beer and cheese soup
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| Artist: |
_ |
| Categories: |
Beer, Cheese, Cheese & Eggs, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Carrots, chopped | | 1
| cup | Celery, chopped | | 1
| cup | Yellow onions, peeled and | | | -chopped | | 2
| tsp | Peanut oil | | 6
| cup | Chicken soup stock or broth | | 1
| cup | Cheddar cheese, grated | | 2
| tsp | Flour | | | Salt and pepper to taste | | 1/2
| tsp | Dry mustard | | 1/8
| tsp | Tabasco sauce (or more to | | | -taste) | | 1/8
| tsp | Worcwstershire sauce | | 12
| oz | Beer (1 bottle) [stale is | | | -OK] |
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Procedures:
| 1 | Parsley for garnish polish sausage or knackwurst (optional) saute the carrots, celery, and onion in the oil until lightly browned. | | 2 | Bring the soup stock to a boil; add to the vegetables and simmer for 45 minutes. | | 3 | Dredge the cheese in the flour. | | 4 | Mix the cheese into the soup, stirring constantly, until the mixture thickens. | | 5 | Keep stirring often until you serve. | | 6 | Add the salt, pepper, tabasco sauce, and worcestershire sauce. | | 7 | Finally, add the beer and stir until all is hot. | | 8 | Garnish with parsley and serve. | | 9 | You may add sliced cooked sausage to this soup just before serving. | | 10 | Serves 6 to [the frugal gourmet; 1984] |
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