| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 7 |
c |
Non-Dairy Milk; divided |
| 1/2 |
ts |
Tabasco Sauce |
| 3/4 |
ts |
Worcestershire Sauce |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
Chicken Base; from Sam's |
| 1/4 |
c |
Cornstarch |
| 14 |
oz |
Processed American Cheese |
| 12 |
oz |
Beer |
INSTRUCTIONS
Recipe By : 94th Aero Squadron Restaurant
Place 6 c. of the milk in a soup pot. Add Tabasco and Worcestershire and
stir. Place over medium-low heat.
Add onions to a pot and saute in margarine over medium-high heat until
transparent. Add the chicken broth/base and continue to cook and stir for
3-4 minutes. Add to the milk.
When the milk starts to steam, mix the cornstarch with the reserved 1 c.
milk. Gradually stir into the steaming milk. When the mixture gets very
thick, add the cheese, stirring constantly. Stir in the beer, including the
foam.
Strain out the onion and serve.
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