| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Sf chronicl, Soups & ste |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Beer-beef broth; reserved from Drunken Rump Roast |
| 2 |
c |
Water |
| 6 |
tb |
Oil |
| 9 |
tb |
Flour |
| 3/4 |
ts |
Dry mustard |
| 6 |
c |
Sharp cheddar cheese; shredded |
|
|
Cayenne pepper |
|
|
Salt; optional |
INSTRUCTIONS
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 <judi@moseleygroup.com>
on Jan 4, 1998
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