BEER & CHEESE SOUP

an easy quick tummy-warming soup

One of my favorite cold-weather soups, this recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator.

Ingredients

(Serves 6)

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 Tbsp grated parmesan cheese
salt
pepper

Procedure

Sautae the diced vegetables in butter.
Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp.
Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.

Notes

Because of the cheese, this soup doesn't survive a night in the refrigerator very well.

Rating

Difficulty: Easy.
Time: 30 minutes.
Precision: Approximate measurement OK.

Contributor

 
Moira Mallison 
Tektronix, Inc. Beaverton, Oregon, USA 
tektronix!moiram

Recipe last modified: 18 Nov 86

Original header

Path: decwrl!recipes
From: moiram@tekgen (Moira Mallison)
Newsgroups: mod.recipes
Subject: RECIPE: Beer and cheese soup
Message-ID: <7971@decwrl.DEC.COM>
Date: 6 Feb 87 04:48:54 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Tektronix, Inc. Beaverton, Oregon, USA
Lines: 58
Approved: reid@decwrl.UUCP

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