CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
2 |
|
Leeks, 1 lb with part of |
|
|
green tops sliced |
2 |
|
Onions, sliced |
1 |
|
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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