Go Big Red Menu For September 4

[Roxy]

I have had the first beer soup and it is good.

 

I haven't had the other recipes for it.

 

3/4 cup finely chopped carrots

1/2 cup finely chopped celery

1/4 cup finely chopped onion

1/2 cup margarine or butter

1 cup Bisquick

1/2 tsp. paprika

1/8 tsp. pepper

1/8 tsp. ground red pepper

3 cans consed chicken broth-10-3/4 oz.

2 cups milk or half and half

8-oz. pkg. shredded Cheddar Cheese

4-8 oz.s beer

 

Cook carrots, celery and onion in margarine until transparent. Stir in bisquick, paprika, pepper, ground red pepper. Remove from heat. Stir in broth-gradualy. Heat until boiling & cook for 1 minute. Reduce heat and stir in milk, cheese & beer. Heat until cheese is melted.

 

101st Airborne Beer Cheese Soup

 

1 large can chicken broth

 

1 medium jar cheese whiz

 

1 can stale beer

 

cayenne pepper to taste

 

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add

 

beer and reheat, but do not boil. Top with bacon bits and green onions

 

CHEDDAR BEER SOUP:

 

3 tbs. butter

1 large or 2 small leeks, thinly sliced (white and pale green parts only).

1/4 cups of flour

3 cups of chicken stock or reduced-sodium broth

1 cup Mendocino Brewing company Red Tail Lager ( I live in California, if you can't find this beer, another lager should do). It had a robust flavor.

2 tsp. of Dijon mustard

1-1/3 cups shredded sharp Cheddar Cheese

Freshly ground sea salt and pepper to taste

 

Melt butter in a medium saucepan. Add leeks and cook for 10 minutes, stirring frequently, to soften, Stir in flour and cook for 2 minutes more. Slowly stir in stock, lager and mustard until mixture is smooth. bring to a boil; reduce heat simmer for 15 minutes. Remove from heat and stir in cheese a handful at a time, stirring until cheese is melted. Season to taste with salt and pepper. Makes 6 servings

 

LONGHORN STEAKS RESTAURANT AND SALOON'S BEER-SOUP

 

1 quart Water

1 Rib celery, finely diced

1 Carrot, finely diced

1/3 cup Finely diced onion

3 tbsp Granulated chicken stock base

8 oz beer

1/3 lb Mexican Velveeta cheese, cut in cubes

1/3 lb Regular Velveeta cheese, cut in cubes

4 oz Grated Cheddar cheese

1/2 cup Butter or margarine

8 tbsp Flour

 

Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender.

 

Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the Cheddar.

 

Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.