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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I don't like too many soups, but I can eat so many bowls of this one. I served this at a dinner party, and one person ate 10 bowls of it! Found on a Budweiser recipe card. Ingredients:
6 cups chicken stock |
2 1/2 ounces flour |
2 1/2 ounces butter |
1/8 cup onion, chopped |
1/8 cup carrot, chopped |
1/4 teaspoon garlic salt |
1/4 teaspoon tabasco sauce |
1 tablespoon worcestershire sauce |
1 cup beer |
4 ounces bacon or 4 ounces ham, diced |
1 1/4 cups extra-sharp cheddar cheese, shredded |
Directions:
1. Cook bacon, then set aside.
2. Saute onion and carrot in butter until tender.
3. Set aside.
4. Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
5. Set aside.
6. Bring chicken stock to a boil.
7. Stir in flour/butter mixture until dissolved.
8. Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
9. Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
10. Cook on low-medium heat for 25 minutes, stirring occasionally.
11. Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.
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