"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beer-Cheese Soup Recipe

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This recipe for Beer-Cheese Soup, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, chopped
1/2 c. butter
3/4 c. flour
1/2 t. dry mustard
1/4 t. nutmeg
2 (10 3/4 oz) cans chicken broth
2 soup cans water
1 c. beer
1 lb. Velvetta cheese
1 c. half and half
2 tsp Worcestershire sauce
Salt
Pepper
2 T. minced chives (optional, for garnish)
Popped popcorn (optional, for garnish)

Directions:
Directions:
In a Dutch oven (or soup pot) saute the onion in the butter until it is tender. Stir in the flour and cook 1 minute. Add the mustard and nutmeg, and slowly stir in the chicken broth. Cook, stirring until the mixture is thickened and smooth. Stir in the water and the beer.
Cut the cheese into diced 1" pieces. Add the cheese to the soup and simmer, stirring occasionally to keep the cheese from sticking and burning, about 10 minutes. Stir in the half and half and the Worcestershire sauce, and add salt and pepper to taste.
Ladle into bowls and garnish with popcorn.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This cheese soup is Blair's favorite soup, and I use to make it as a special treat for him.

 

 

 

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