"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup, by , is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edie Ward
Added: Saturday, September 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 Tablespoons butter
2 carrots finely chopped
2 leeks, white and green parts only, finely chopped
salt and pepper
1/3 cup flour
3 cups of milk
1-12oz bottle amber beer
1&1/2 tablespoons Dijon mustard
10 ounces sharp cheddar cheese, shredded

Directions:
Directions:
1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

 

 

 

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