BEER CHEESE SOUP
LongHorn Steakhouse Recipe
Serves 8
1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 oz Budweiser beer
1/3 lb Mexican Velveeta cheese, cut in cubes
1/3 lb Regular Velveeta cheese, cut in cubes
4 oz grated Cheddar cheese
1/2 cup butter or margarine
8 tablespoons flour
Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.
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