Cheddar-Beer Soup

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Cheddar-Beer Soup Ingredients

6 c Beer-beef broth; reserved	3/4 ts Dry mustard
2 c Water	6 c Sharp cheddar cheese;
6 tb Oil	Cayenne pepper
9 tb Flour	Salt; optional

Instructions for Cheddar-Beer Soup

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE. Combine broth and water in a saucepan; bringto a aboil; set aside. Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes. Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 minutes. Season with cayenne pepper to taste, and with salt if desired. See notes for menu suggestions. NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert. Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley on Jan 4, 1998

Main Ingredient: SoupCuisine: Uncategorized

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