Tuesday, February 3, 2009

BEER-CHEESE SOUP

2 1/2 cups water
1 cup beer
3/4 cup small shell macaroni, uncooked
1/2 tsp instant chicken bouillon granules
1/2 tsp minced dried onion
1/2 tsp dried basil
3 to 4 dashes hot pepper sauce
1/4 cup cold water
2 tbsp all-purpose flour
2 cups cubed pasteurized process cheese spread

In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.

Serves: 4

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