| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Soups |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
|
Onion, small, chopped |
| 1 |
lb |
Broccoli, fresh |
| 1 |
oz |
Bouillon, beef, granules |
| 3/4 |
c |
Margarine |
| 1 1/2 |
c |
Flour |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Pepper, white |
|
|
Seasoning salt, to taste |
|
|
Cayenne, to taste |
| 2 |
lb |
Cheddar, cubed |
| 4 |
c |
Milk |
| 2 |
oz |
Beer |
INSTRUCTIONS
Bring water and onion to a boil in a large soup pot. Add seasonings and
half of the broccoli. Bring to a boil again. Add soup base and lower heat.
In a separate saucepan, make a roux. When the roux thickens, gradually stir
into the soup, whipping with a wire whisk to avoid lumps. Heat milk and
cheese to just below boiling point until the cheese melts, stirring
constantly. Blend into the soup and add the remaining broccoli. Just before
serving, add beer. Mix well. Makes 2-1/2 quarts. From: Sam Waring
<sam.Waring@382-91-12.Date: 02 Jan 96 18:15:14 - -0600
Posted to MC-Recipe Digest V1 #635 by "Maria M. Schaefer"
<mariam@startext.net> on Jun 04, 1997
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