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Receta Cheddar Beer Soup
by Global Cookbook

Cheddar Beer Soup
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Ingredientes

  • 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.