Cheddar-beer Soup
| 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 | T | Oil |
| 9 | T | Flour |
| 3/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1053
Calories From Fat: 813
Total Fat: 90.6g
Cholesterol: 137mg
Sodium: 2948.3mg
Potassium: 144.3mg
Carbohydrates: 24.5g
Fiber: 4.3g
Sugar: 2.1g
Protein: 35.1g