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Recipe Source: cdkitchen.com
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1877 Beer Cheese Soup
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3/4 cup butter
- 1/2 cup thinly diced celery
- 1/2 cup flour
- 5 cups chicken stock
- 2 tablespoons Parmesan Romano cheese
- 1/4 teaspoon Accent (MSG)
- 1/2 cup thinly diced carrots
- 1/2 cup thinly diced onion
- 1/2 teaspoon dry mustard
- 6 ounces Cheddar cheese
- 1 bottle (11 ounce size) beer
- salt and pepper, to taste
Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste. Serve with French Bread and tossed salad. Cook's Notes: This Beer Cheese soup was served for years at the Coburg Inn in Coburg OR.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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