recipes@decwrl.UUCP (02/06/87)
BEER-CHS-SOUP(SPV) USENET Cookbook BEER-CHS-SOUP(SPV)
BEER & CHEESE SOUP
BEER-CHS-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
(1) Saut' the diced vegetables in butter.
(2) Mix flour and mustard into saut'd vegetables. Add
the chicken or vegetable stock to mixture and cook
for five minutes.
(3) Break broccoli into small flowerets; cut stems
into bite-sizes pieces. Steam until tender-crisp.
(4) Add beer and cheeses to the soup. Simmer 10-15
minutes. Check seasonings.
(5) 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