Cheddar-beer soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Beer-beef broth; reserved from Drunken Rump Roast |
| 2 | cups | Water |
| 6 | tablespoons | Oil |
| 9 | tablespoons | Flour |
| ¾ | teaspoon | Dry mustard |
| 6 | cups | Sharp cheddar cheese; shredded |
| Cayenne pepper | ||
| Salt; optional | ||
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
Combine broth and water in a saucepan; bringto a aboil; set aside.
Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes.
Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 minutes. Season with cayenne pepper to taste, and with salt if desired.
See notes for menu suggestions. NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.
Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998