s THE soup that all your friends will want the recipe for
he broccoli and the beer (the darker the beer you use the
nd the soup is smooth. Stir in warm beer; if soup is too
n remaining milk, broth and beer; cook until mixture boils and
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
"Recipe Desription\" is long, but please read my notes on the beer
3 quart saucepan, combine beer and bouillon powder or granules
In a Dutch oven, melt butter and saute onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
live oil in a large soup pot or Dutch oven over
ot, combine the beer and the can of soup.
Add the
Melt butter in a large soup pot. Saute celery, carrots and
lack pepper. Sprinkle Cheddar cheese into the soup in small batches while
an the cream of potato soup, 1 soup can of water, the
nion is translucent. Pour in beer and bring to a boil
Saute carrots, celery and onions in oil until lightly browned. In a soup pot, bring chicken stock to the boil. Add vegetables and simmer for 45 minutes. Dredge cheese in flour and add to soup, stirring constantly until mixture thickens. Add salt, pepper, mustard, hot sauce and Worcestershire sauce. Add beer and stir until hot. Garnish with parsley. Makes 6 to 8 servings.
Saute onion, celery and carrots until soft.
Put in soup pot. Add chicken broth.
Heat until very warm.
Add Tabasco sauce, Worcestershire sauce and mustard.
Mix cheese with flour and add to soup.
Stir until cheese is melted.
Add beer.
Serve with garlic croutons.
Sausage can be added for a complete meal.
Melt butter in a heavy soup pot.
Add celery, leeks
Saute vegetables in oil until golden.
Add to boiling soup stock and simmer 45 minutes.
Dredge cheese in flour and add to stock, stirring constantly until thickened.
Add all other ingredients, stirring until hot and garnish with parsley.
You may add sliced cooked sausage, if desired.
Serve with bagels and beer for a whole meal.
In a saucepan, bring milk to simmering point.
Add chicken stock, Cheddar cheese and other ingredients, except cornstarch and beer.
Simmer until cheese is melted.
Make thin cornstarch paste by adding water to cornstarch and use to thicken the soup.