Vegetable cheese chowder with beer
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 oz. pkg. frozen mixed vegetables | |
| 4 | tablespoons | Butter or margarine |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt; if desired |
| 1 | teaspoon | Dry mustard |
| 2 | cups | Milk |
| 1 | teaspoon | Worcestershire sauce |
| 2 | cups | Shredded Cheddar cheese |
| 1 | cup | Beer |
| 1 | cup | Croutons |
Directions
Prepare the frozen vegetables according to directions on package; drain and set aside.
In a large saucepan, melt butter or margarine; stir in flour, salt, and mustard. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, about 4 minutes. Remove from heat. Stir in the milk and Worcestershire sauce.
Heat the milk mixture, stirring constantly, until it boils and thickens enough to coat a spoon, about 4 minutes. Stir in the cheese.
Cook and continue to stir over medium heat until the cheese is melted, about 5 minutes. Stir in the vegetables and beer, and bring the soup back to a simmer. Garnish with croutons.
Recipe by: The Complete Book of Soups and Stews-Bernard Clayton Jr.
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