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Category: Soups
Prep Time: Cook Time: Total Time:
1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup diced onion
3 tbsp granulated chicken stock-base
1 (8 oz) can beer
1/3 lb Mexican Velveeta cheese, cut in cubes
1/3 lb Regular Velveeta cheese, cut in cubes
4 oz grated cheddar cheese
1/2 cup butter
8 tbsp flour
Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers. Serves 4-6
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LONGHORN STEAKS RESTAURANT AND SALOONS BEER-SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup diced onion
3 tbsp granulated chicken stock-base
1 (8 oz) can beer
1/3 lb Mexican Velveeta cheese, cut in cubes
1/3 lb Regular Velveeta cheese, cut in cubes
4 oz grated cheddar cheese
1/2 cup butter
8 tbsp flour
Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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