Hearty soup made with beer, cheese

Recipe Finder

February 16, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff

Loreen Mousel of Sioux Falls, S.D., requested a recipe for Beer-Cheese Soup, which she said she used to enjoy at a restaurant in her area that is now closed.

Ginny Billian of Lutherville sent in a recipe she said she received from a friend years ago.

Beer-Cheese Soup

Makes 2 quarts

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/2 cup onion, chopped

2 tablespoons butter

1 1/2 quarts hot chicken broth

1 cup beer

1 pound grated American cheese

1 ounce crumbled blue cheese

1/2 cup (1 stick) butter or margarine

3/4 cup all-purpose flour

2 ounces fried bacon bits

chopped parsley, for garnish

Saute vegetables in 2 tablespoons butter, 10-12 minutes. Add chicken broth and beer, bringing just to a boil. Reduce heat and add cheeses. Stir until melted.

In a saucepan, melt 1/2 cup butter. Add flour to make roux. Add 2 cups of hot liquid to roux mixture. Stir and return roux mixture to the pot of melted cheeses. Stir until soup thickens. Remove from heat.

Strain out vegetables and add bacon bits. Serve hot, garnished with chopped parsley. Soup may be frozen.

Tester Laura Reiley's comments: "It is not possible to strain out the vegetables after the cheese has been added. The soup is too thick to strain. I would recommend removing the vegetables before adding the cheeses, although the vegetables don't detract at all from the finished soup.

I was unable to find anything in the store that resembled a block of 'American' cheese, other than Velveeta, so I chose a very mild Cheddar instead. The resulting soup is a hearty, very flavorful soup with a bit of a tang from the beer and the blue cheese. It makes a great winter supper with a loaf of bread and a simple green salad."

Recipe Requests

* Gloria Franz of Baltimore is seeking a pecan roll "made with yeast dough that contains rolled oats."

* Margery M. Clark of Baltimore wrote, "I would like to find a recipe for a cake I made some years ago that contained sausage. I believe it was made in a tube pan."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

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