| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Leeks (1 lb) with part of green tops, sliced |
| 2 |
md |
Onions, sliced |
| 1 |
lg |
Clove garlic, minced |
| 1/4 |
c |
Butter |
| 4 |
c |
Chicken stock |
| 2 |
c |
Uncooked noodles (3 oz) |
| 1 |
|
Bottle beer |
| 1 1/2 |
c |
Shredded semisoft cheese (eg Muenster) |
|
|
Salt and pepper |
INSTRUCTIONS
Cook leek, onion and garlic in butter for 15 minutes, using low heat and
stirring often. Add stock, cover and simmer 30 minutes. Add noodles, cover
and simmer 15 minutes, or until noodles are tender. Add beer and heat to
simmering. Gradually add cheese, cooking slowly and stirring until melted.
Season to taste with salt and pepper. Makes 6 servings.
Source: Lon Hall's "Cooking With Beer" from CompuServe.
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