"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bette and Orland
Added: Friday, March 3, 2006


1 c. chicken broth (10 oz)
1 tsp. dry mustard
12 oz. beer
tsp. white pepper
1 c. diced carrots
pinch cayenne pepper
1 c. diced celery
8 oz. sharp cheddar
1 c. diced onions
1 pt. half and half
2 tsp. salt

Put the veggies, seasonings, chicken broth and beer into a small kettle. Simmer until veggies are tender. Add roux and stir until thick. Reduce heat to low and add the half and half and cheese. Stir until cheese melts. Do not boil. Add more milk if you like it thinner. Serve with popcorn.

Roux: Heat 2 oz. butter until foamy but not brown. Add flour (1/3c.). Cook over low heat for several minutes.




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