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Title: Beer Cheese Soup Categories: None Yield: 1 Quart 1/4 c Melted butter or margarine 1/2 c Flour 2/3 c Milk 1 cn (14.5 oz) chicken broth (we -prefer the low-sodium -brand; be careful when -substituting -"bouillion-made chicken -broth; tends to be -"salty!") 1 Jar; (8 oz) pasteurized -process cheese spread (i.e. -we favor Cheeze Whiz, but -you can easily substitute -the 8 oz. block of -Velveeta) 1/2 c Beer 1/2 ts Worcestershire Sauce Also GREAT for a warm vegetable dip or scrumptious as a cheese sauce for recipes! In a medium saucepan, melt the margarine/butter. Stir in flour until smooth. Gradually add milk, then the chicken broth, stirring until smooth. Heat and continue to stir until bubbly and "thickened". Reduce heat and add cheese. Continue to heat and stir; simmer 5 to 10 minutes, stirring ocassionally. Add beer and Worcestershire Sauce. Heat through, BUT DO NOT BOIL !! Posted to MM-Recipes Digest V5 #012 by Perry Van Watermeulen |