MATT'S BEER AND CHEESE SOUP
This recipe was in the Washington Post when I lived there, hundreds of years ago. They called it
"Washington Redskins Beer and Cheese Soup." Since I hate the Redskins, that name had to go.
I figured that since the original called for carrots and other vile vegetables which I discarded (I guess you
could put them back in if you actually like them), I could name it for myself!.
This recipe was in the Washington Post when I lived there, hundreds of years ago. They called it
"Washington Redskins Beer and Cheese Soup." Since I hate the Redskins, that name had to go.
I figured that since the original called for carrots and other vile vegetables which I discarded (I guess you
could put them back in if you actually like them), I could name it for myself!.
INGREDIENTS
1 pound mushrooms
1/2 cup flour
5 cups chicken broth
1/2 teaspoon dry mustard
2 tablespoons Parmesan cheese
6 ounces grated cheddar cheese
11 ounces beer (or more! In DC, I used Genny Cream. Use your discretion.)
INSTRUCTIONS
Sauté mushrooms. Blend in flour, then chicken broth and dry mustard. Simmer 5 minutes.
Add cheeses and beer. Simmer 10 minutes.
Salt and pepper to taste. Serve with French bread.
1 pound mushrooms
1/2 cup flour
5 cups chicken broth
1/2 teaspoon dry mustard
2 tablespoons Parmesan cheese
6 ounces grated cheddar cheese
11 ounces beer (or more! In DC, I used Genny Cream. Use your discretion.)
INSTRUCTIONS
Sauté mushrooms. Blend in flour, then chicken broth and dry mustard. Simmer 5 minutes.
Add cheeses and beer. Simmer 10 minutes.
Salt and pepper to taste. Serve with French bread.
