2 Beer Cheese Soups : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Wed, 15 Sep 93 10:39:19 +0200
Cross Indexed Soup, Cheese

From: arielle@taronga.com (Stephanie da Silva)


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 fl oz  beer (use a can or bottle and save a swallow for the cook!)
6 oz     cheddar cheese, grated 
2 tblsp  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.


From: arielle@taronga.com (Stephanie da Silva)


10 oz    frozen mixed vegetables
4 tblsp  margarine
1/4 cup  flour
1 tsp    salt
1 tsp    dry mustard
2 cups   milk
1 tsp    worchestershire sauce
2 cups   shredded cheese (medium sharp cheddar or your favorite)
1 cup    beer (preferably English ale, ie- Bass Ale)

Cook vegetables and drain.

Melt margarine, stir in flour, salt, and mustard.  cook over low heat
until smooth.  Remove from heat.  Add milk and worchestershire.  Heat
mixture until it coats the spoon.  Add cheese. 

Cook over medium heat until cheese melts.  Stir in beer and vegetables
bring to a simmer.  Cook about 15 minutes.  Serve with preferred
garnishes (croutons, paprika, whatever). 



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