CookEatShare is also available in English
Cerrar
click to rate
0 votos | 866 views
Raciónes: 4

Ingredientes

Cost per serving $1.61 view details
  • 6 c. Beer-beef broth, reserved from Drunken Rump Roast
  • 2 c. Water
  • 6 Tbsp. Oil
  • 9 Tbsp. Flour
  • 3/4 tsp Dry mustard
  • 6 c. Sharp cheddar cheese, shredded Cayenne pepper Salt, optional

Direcciones

  1. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
  2. Combine broth and water in a saucepan; bringto a aboil; set aside.
  3. Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, till golden brown, 5-8 min. Stir in mustard. Slowly qwhisk in warm liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 min.
  4. 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 min. Season with cayenne pepper to taste, and with salt if you like.
  5. See notes for menu suggestions.
  6. NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 4 servings
Calories 1043  
Calories from Fat 759 73%
Total Fat 86.23g 108%
Saturated Fat 43.3g 173%
Trans Fat 0.53g  
Cholesterol 208mg 69%
Sodium 1245mg 52%
Potassium 214mg 6%
Total Carbs 16.0g 4%
Dietary Fiber 0.5g 2%
Sugars 1.09g 1%
Protein 51.16g 82%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment