Side Pannel
Cheddar-Beer Soup
Ingredients List
- 6 c Beer-beef broth; reserved
- -from Drunken Rump Roast
- 2 c Water
- 6 tb Oil
- 9 tb Flour
- 3/4 ts Dry mustard
- 6 c Sharp cheddar cheese;
- -shredded
- Cayenne pepper
- Salt; optional
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.
Combine broth and water in a saucepan; bringto a aboil; set aside.
Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the
flour to make a roux and coo, stirring occasionally, until golden, 5-8
minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to
incorporate all the roux around edge of pan. Bring to a boil, reduce heat
and simmer for 3 minutes.
Stir in cheese by the handful, making sure each addition has melted and is
incorporated beforea dding the next. When all the cheese has been added,
simmer soup for 2 minutes. Season with cayenne pepper to taste, and with
salt if desired.
See notes for menu suggestions.
RECIPE.
Combine broth and water in a saucepan; bringto a aboil; set aside.
Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the
flour to make a roux and coo, stirring occasionally, until golden, 5-8
minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to
incorporate all the roux around edge of pan. Bring to a boil, reduce heat
and simmer for 3 minutes.
Stir in cheese by the handful, making sure each addition has melted and is
incorporated beforea dding the next. When all the cheese has been added,
simmer soup for 2 minutes. Season with cayenne pepper to taste, and with
salt if desired.
See notes for menu suggestions.
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