Company Message - Soups and Stews
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           Soups and Stews


February 14, 2010 at 6:14pm
1 tablespoon margarine 
1/2 cup chopped onion 
1/2 teaspoon minced garlic 
1 teaspoon Worcestershire sauce 
1 (12 fluid ounce) can or bottle light beer 
1 (14.5 ounce) can chicken broth 
3 tablespoons cornstarch 
2 cups half-and-half 
2 cups shredded sharp Cheddar cheese 
1.Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. 
2.Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside. 
3.Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Broccoli Cheese Soup

1 small onion diced
1/2 cup melted butter
1/4 cup flour
1 quart half and half
1 quart  chicken stock
1 pound fresh broccoli ( florets only chopped)
1 cup carrots shredded
1/2 teaspoon of salt
½ teaspoon nutmeg
3/4 teaspoon pepper
16 ounces grated cheddar cheese
Saute onions in ¼ cup of the butter until translucent

In a stockpot, melt the remaining butter and slowly whisk in flour.When roux is a slight golden brown begin to whisk in the chicken broth. Then add half n half, carrots, onions, spices and cheese. Cook on simmer for about 20 minutes , stirring frequently so the cheese does not stick. (At this point I use my immersion blender to blend the carrots, cheese and onions until smooth.) Add broccoli and cook on low for an additional 15 to 20 minutes, until 
broccoli is tender.

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