Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!mhuxn!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!hplabs!hao!seismo!rochester!peg From: peg@rochester.UUCP Newsgroups: net.cooks Subject: cheese soup Message-ID: <13064@rochester.UUCP> Date: Tue, 12-Nov-85 09:19:02 EST Article-I.D.: rocheste.13064 Posted: Tue Nov 12 09:19:02 1985 Date-Received: Fri, 15-Nov-85 04:23:52 EST Sender: peg@rochester.UUCP Organization: U. of Rochester, CS Dept. Lines: 30 From: Peggy Meeker I haven't tried this recipe, but I've tried a similar one (which I can't find right now), and liked it very much. 2 1/2 cups beer (about 20 oz.) 2 1/2 tablesp. instant chicken-flavor bouillon power/granules 1 cup shredded carrot 1 cup thinly sliced celery 2/3 cup thinly sliced onion 1/3 cup all-purpose flour 3 cups milk 4 cups shredded sharp Chedder cheese (1 lb.) 1 teasp. salt 1/4 teasp. ground black pepper Combine beer and bouillon in 3-quart saucepan; cook over medium heat, stirrinfrequently, until dissolved. Add carrot and celery. Separate onion into ringss; add to beer mixture. Bring to a boil; reduce heat; simmer, covered, 10 minutes. Place flour in small bowl. Gradually stir/whisk in 1 1/2 cups milk until smooth. Gradually stir into soup until blended. Stir remaining 1 1/2 cups milk into soup. Cook, stirring frequently, until thickened, about 15 minutes. Add cheese a little at a time, stirring after each addition, until cheese melts. Add salt and pepper. Cook 1 minute; do not boil. Makes 6-8 servings. I got this from "Herbs, Spices, and Flavorings" by Doris Townsend (HPBooks). I think you could substitute chicken stock for the beer and bouillon, and I think my old recipe included some parmesan in with the cheddar, and used mustard as a flavoring.