Tuesday, February 13, 2007

Cheese Soup in Breadbowls

  • 1/4 cup butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 cup beer
  • 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon tabasco sauce
  • 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

In a large saucepan over medium heat, melt butter and saute vegetables until tender. Add flour, stirring constantly until flour is no longer raw. Reduce heat; stir in beer, worchestershire sauce, salt, mustard, and tabasco. Simmer 10 minutes. Add cheddar and parmesan cheese and stir until melted; do not boil. Ladle into bread bowls and serve.

Thanks to Elizabeth's kitchen

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