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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BEER CHEESE SOUP Recipe

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This recipe for BEER CHEESE SOUP is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 16 oz. can beer
1/2 c. onion (diced)
1/2 c. crisp fried bacon pieces
1/2 c. diced carrots
1/2 c. diced celery
1 1/2 c. cheddar cheese
1 c. shredded swiss cheese
1 qt. milk
1 c. butter
1 1/2 - 1 3/4 c. flour
1/4 c. chicken base
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. white pepper
1 dash cayenne pepper
Directions:
Directions:
Boil beer, onions, celery, carrots and bacon bits until tender. With a whip, slowly stir in cheddar cheese. Reduce heat, slowly stir in 1 qt. milk (do not boil or the milk will curdle) and chicken base. Add seasonings. In a saucepan, melt 1 cup butter. Add flour to make a nice fairly firm roux. Cook at low heat, stirring at least 3 minutes. Just before boiling point, (do not boil), add roux slowly to soup. Stir in 1 cup shredded swiss cheese. Slowly stir, especially the bottom until all the cheese is melted and continue to stir for 2 more minutes.
Personal Notes:
Personal Notes:
Editor's Note: I hate cheese but LOVE this soup. Must be the beer. Go figure!

 

 

 

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