Derby Trail Cook Book

[Downthestretch55]

two more soups...both feature beer and cheddar

BEER AND CHEESE SOUP
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Ingredients:
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1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese
salt & pepper to taste

Instructions:
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Saute' the diced vegetables in butter.

Mix flour and mustard into sautaed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.

Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings.

To serve, place some broccoli into a soup bowl and ladle the soup over it.

CHEDDAR BEER SOUP
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Ingredients:
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10 oz frozen mixed vegetables
4 tblsp margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded cheese (medium sharp cheddar or your favorite)
1 cup beer (preferably English ale, ie- Bass Ale)

Instructions:
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Cook vegetables and drain.

Melt margarine, stir in flour, salt, and mustard. cook over low heat
until smooth. Remove from heat. Add milk and worchestershire. Heat
mixture until it coats the spoon. Add cheese.

Cook over medium heat until cheese melts. Stir in beer and vegetables
bring to a simmer. Cook about 15 minutes. Serve with preferred
garnishes (croutons, paprika, whatever).