Recipe: Beer and Cheese Soup (3 recipes)

Title: BEER & CHEESE SOUP
Categories: Soups, Usenet
Yield: 6 servings

1 C Onions, diced 11 oz Beer (use a can or
1 C Celery, diced -bottle and save a
1 C Carrots, diced -swallow for the cook!)
1 C Mushrooms, diced 6 oz Cheddar cheese,
3/4 C Butter -grated
1/2 C Flour 2 T Parmesan cheese,
1 t Mustard, dry -grated
5 C Chicken stock Salt
-(or vegetable) Pepper
1 Broccoli bunch

Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes.

Break broccoli into small florets; 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:

* 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.

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

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

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Beer and Cheese Soup
INGREDIENTS:
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 teaspoons peanut oil (or your favorite oil for sauteing (sp?))
6 cups Chicken Stock (homemade is best, but use what you've got)
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper to taste
1/2 teaspoon dry mustard
1/8 teaspoon Tobasco (more/less to taste - I omitted it altogether)
1/8 teaspoon Worcestershire sauce (here I used extra - again, to taste)
1 12-ounce beer (*)
Parsely for garnish
Polish sausage or knockwurst (optional)
(*) - choice of beer is important. I used a Michelob the first time, and a
Bass Ale the second time. The second batch was _MUCH_ better.
PREPARATION:
Saute the carrots, onion, and celery in the oil until lightly browned.
Bring the soup stock to a boil, add the vegetables, and simmer for 45
minutes. Dredge the cheese in the flour, and mix into the soup
_stirring_constantly_ until the mixture thickens. Keep stirring often
until you serve. Add the salt, pepper, mustard, Tobasco, and
Worcestershire. Finally, add the beer(**), and stir until all is hot.
Garnish with celery and serve.
You may add sliced cooked sausage to this soup (YUM!!); add before serving.
(**) - watch this closely, and add the beer _SLOWLY_. The beer should
be at room temperature before hand to reduce the foam, and the chance
of the soup foaming over the edge of the soup pot.

Serve with a toasted bagel, and more of the same beer!!!
This made a wonderful meal for me and my cousin. Two bowls and two
bagels and another beer each and we were stuffed. I added about three
or four small slices of sausage to each bowl.

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BEER CHEESE SOUP
1 cup carrots, chopped
1 cup celery, chopped
1 cup onions, chopped
2 teaspoons peanut oil
6 cups chicken stock
1 cup Cheddar cheese, grated
2 teaspoons flour
Salt and pepper, to taste
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce
1/8 teaspoon Worcestershire sauce
1 can (12 ounces) beer
Saute carrots, celery and onions in oil. Bring chicken stock to a boil. Add vegetables and simmer 45 minutes.
Dredge cheese in flour and mix with soup until thick. Stir in the salt, pepper, mustard and remaining ingredients.
Simmer. Serve hot.