Beer cheese soup

Yield: 8 Servings

Measure Ingredient
7 cups Non-Dairy Milk; divided
½ teaspoon Tabasco Sauce
¾ teaspoon Worcestershire Sauce
1 medium Onion; chopped
¼ cup Chicken Base; from Sam's
¼ cup Cornstarch
14 ounces Processed American Cheese
12 ounces Beer

Recipe By : 94th Aero Squadron Restaurant Place 6 c. of the milk in a soup pot. Add Tabasco and Worcestershire and stir. Place over medium-low heat.

Add onions to a pot and saute in margarine over medium-high heat until transparent. Add the chicken broth/base and continue to cook and stir for 3-4 minutes. Add to the milk.

When the milk starts to steam, mix the cornstarch with the reserved 1 c.

milk. Gradually stir into the steaming milk. When the mixture gets very thick, add the cheese, stirring constantly. Stir in the beer, including the foam.

Strain out the onion and serve. Posted to JEWISH-FOOD digest by SuperSecDD@... on Oct 16, 1998, converted by MM_Buster v2.0l.

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