| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Veg07 |
4 |
servings |
INGREDIENTS
| 1 |
|
10 oz. pkg. frozen mixed vegetables |
| 4 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt; if desired |
| 1 |
ts |
Dry mustard |
| 2 |
c |
Milk |
| 1 |
ts |
Worcestershire sauce |
| 2 |
c |
Shredded Cheddar cheese |
| 1 |
c |
Beer |
| 1 |
c |
Croutons |
INSTRUCTIONS
Prepare the frozen vegetables according to directions on package; drain and
set aside.
In a large saucepan, melt butter or margarine; stir in flour, salt, and
mustard. Cook over low heat, stirring constantly, until mixture is smooth
and bubbly, about 4 minutes. Remove from heat. Stir in the milk and
Worcestershire sauce.
Heat the milk mixture, stirring constantly, until it boils and thickens
enough to coat a spoon, about 4 minutes. Stir in the cheese.
Cook and continue to stir over medium heat until the cheese is melted,
about 5 minutes. Stir in the vegetables and beer, and bring the soup back
to a simmer. Garnish with croutons.
Recipe by: The Complete Book of Soups and Stews-Bernard Clayton Jr.
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