A Slice of Life - Soups and Stews
A Slice of Life  - Company Message
           Soups and Stews


BEER CHEESE SOUP

February 14, 2010 at 6:14pm
Ingredients 
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 
Directions 
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.





Website Builder provided by  Vistaprint