Recipe: Cheese Soup (4)

Hi Pam,

Here are a few for you to choose from...

Betsy

Chowdery Cheese Soup

6 strips bacon
1/4 cup chopped onion
2 tbsp flour
1/4 tsp dry mustard
1/8 tsp pepper
1 tsp Worstershire sauce
3 cups milk
2 cups shredded cheese
Popcorn

Cook bacon until crisp, remove from pan and reserve about
2 tbsp drippings. Saute onions in drippings until tender.
Blend in flour, mustard, pepper and Worstershire sauce.
Gradually add milk, stirring constantly. Cook for about 10 min.,
until slightly thickened. Stir in cheese and crumbled bacon.
Cook over low heat, stirring occasionally, until the cheese is
melted. Serve hot, garnished with popcorn. 3 x 1 cup servings.

Beer Cheese Soup

4 cups chicken broth
1 1/2 cups peeled, diced potatoes
1 cup cliced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
2 cans cream of chicken soup (10 3/4 oz cans)
1 cup beer
16 oz jar pasteurized process cheese spread

Throw broth, potatoes, carrots, celery, green pepper, and onion
into a pot. Bring to a boil. Lower the heat and simmer, covered,
for 10 min. The veggies should be tender. Add cheese spread, soup
and beer and stir until the cheese is melted. Heat gently, stirring
constantly. DO NOT BOIL. 8 x 1 1/4 cup servings.

HEARTY CHEDDAR CHOWDER
serves 8-10

3 c. water
3 chicken bouillon cubes
4 potatoes, peeled and diced
1 onion, sliced
1 c thinly sliced carrots
1/2 c diced green pepper
1/3 c margarine
1/3 c flour
3 1/2 c milk
4 c (1 lb) shredded sharp cheddar cheese
2 oz jar sliced pimiento, drained
1/4 t hot sauce, optional

Combine water and bouillon cubes in Dutch oven. Bring to a boil. Add
vegetables; cover and simmer 12 minutes or until vegetables are
tender. Melt margarine in heavy saucepan; blend in flour and cook one
minute. Gradually add milk; cook over medium heat until thickened,
stirring constantly. Add cheese, stirring until melted. Stir cheese,
sauce, pimiento, and hot sauce into vegetable mixture. Cook over low
heat until thoroughly heated (do not boil).

Beer & Cheese Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
6 oz cheddar cheese, grated
2 Tbsp grated parmesan cheese
salt & pepper to taste

Saute' 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.