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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Canadian CHEDDAR CHEESE SOUP Recipe

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This recipe for Canadian CHEDDAR CHEESE SOUP is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb bacon, cut into ¼ inch pieces
1 medium red onion, cut into pieces
3 celery ribs, cut into ¼ inch pieces
4 TBS butter
1 cup all purpose flour
3 cup chicken stock
4 cups milk
1 lb sharp white cheddar, grated
1 TBS Tabasco sauce
1 TBS Worcestershire sauce
Coarse salt and black pepper to taste
½ cup pale ale, room temp
Chopped scallions and bacon for garnish
Directions:
Directions:
1. Cook bacon until lightly brown in 5 qt Dutch oven
2. Add onion, celery and butter and sauté until onion has softened about 5 minutes
3. Add flour and cook, stirring constantly for about 4 minutes over med heat. Whisk in chicken stock and bring to a boil for one minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after adding milk.
5. Remove from heat and stir in cheese, Tabasco, Worcestershire sauce, salt and pepper until cheese is melted and soup is smooth. Stir in warm beer. If too thick add more milk.
6. Serve hot and garnish with chopped scallions or chives.
7. Serve with a pretzel roll.

 

 

 

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