Recipe: Beer Cheese Soup (using onion, carrots and chicken broth)
SoupsBEER CHEESE SOUP
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 cup chicken broth
1 lb. grated Cheddar cheese
1 cup heavy whipping cream
1/4 tsp. Tabasco
Popcorn (to garnish)
Saute onion and carrot in butter. Stir in flour, cook on low heat 3 or 4 minutes, but don't brown.
Stir in paprika, mustard, then beer and chicken broth. Use wire whisk and stir until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and stir in heavy cream. Add Tabasco and serve garnished with popcorn.
Makes 6 servings
Source: Robyn Walton, 1990's
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 cup chicken broth
1 lb. grated Cheddar cheese
1 cup heavy whipping cream
1/4 tsp. Tabasco
Popcorn (to garnish)
Saute onion and carrot in butter. Stir in flour, cook on low heat 3 or 4 minutes, but don't brown.
Stir in paprika, mustard, then beer and chicken broth. Use wire whisk and stir until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and stir in heavy cream. Add Tabasco and serve garnished with popcorn.
Makes 6 servings
Source: Robyn Walton, 1990's
MsgID: 3159055
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - March 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
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