"The belly rules the mind."--Spanish Proverb

Beer Cheese Soup Recipe

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

Contributor:  
Contributor:  
Bridget Fahey
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium leeks, sliced
2 medium carrots, chopped
2 celery ribs, diced
2 tsp finely chopped garlic
1 bay leaf
1/2 stick unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups broth
1 (12-oz) bottle ale such as Bass
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1/4 tsp black pepper
1 lb extra-sharp Cheddar, grated

Directions:
Directions:
Wash leeks thoroughly and drain. Saute leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

 

 

 

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