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Old Fashioned Beer Cheese Soup
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A good old thick beer cheese soup.

Vicky Bryant

Serves/Makes:2 quarts

  • 1 cup (225 ml) celery, chopped fine
  • 1 cup (225 ml) onion, chopped fine
  • 1 cup (225 ml) oil
  • 1-1/2 cups (350 ml) flour
  • 2 cups (475 ml) milk
  • 3 cups (700 ml) good chicken stock (this is the key between good and GREAT soup)
  • 2 tbsp (30 ml). dry mustard
  • 1 tbsp (15 ml). Worcestershire sauce
  • dash pepper
  • dash Tobasco
  • 1 tsp (5 ml). salt
  • 1 lb (.5 kg) 2 oz (56 grm) sharp cheddar- shredded
  • 18 oz (504 grm) beer
  • Saute celery and onions in the oil until limp and getting transparent.
  • Add flour and cook about 7 minutes--do not let it brown (cooking this long will ensure that "flour" taste is gone).
  • Add milk, chicken stock, mustard, Worcestershire, pepper, Tobasco and salt.
  • Cook about 45 minutes on low heat.
  • Add the cheese.
  • Mix and then add the beer.
  • Heat through and serve.
Like I said, the difference between good and GREAT soup is going to be your stock. If you can get chicken bones from your butcher, roast them in your oven on low and allow them to cook for a loooooong time. This releases a wonderful roasted flavor. Add them to your stockpot full of water, along with some onions you have cut in half (skins don't have to be off) and literally burned on the cut side in a skillet or griddle (this gives a nice golden color and rich flavor to the stock), with some carrots (2" pieces) and celery, same size. You may also add a few bay leaves. Allow this to come to a boil and immediately turn down to simmer. Simmer for several hours (maybe even three hours, depending on the amount), dipping out any "scum" that surfaces. These are the impurities and will make a difference between cloudy and clear stock. Taste the stock, (don't add salt) and just check for "richness" of flavor. If not quite rich enough let it simmer longer. Don't skimp on the onions, carrots, celery and bones. This will determine the depth of flavor. REFRAIN FROM STIRRING THIS STOCK. This isn't really difficult - just takes watching the pot, making sure it doesn't boil (this keeps the impurites from being stirred up), and cooking it long enough for flavors to do their "thing". When you are happy with the flavor, SLOWLY pour stock into a large strainer lined with cheesecloth. The cheesecloth will catch the rest of the impurites and keep your broth clear. Any leftover stock can be frozen either in ice cube trays and then dumped in a baggie, or frozen in 1 cup increments.

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