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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe comes from the Bobby Mcgee's Conglomeration restaurant that was in the north-Houston area in the early 1970s ( think dance floor with disco ball!!). Sadly, the restaurant is no longer there, tho I think it still exists in other areas,but the owner/chef was kind enough to give this recipe to a local church for use in their cookbook. Ingredients:
1 cup butter |
1/2 onion, finely diced |
2 carrots, finely diced |
1 cup flour |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 cup half-and-half cream |
1 cup milk |
1/2 cup beer |
1 teaspoon sugar |
3 1/2 cups chicken stock or 3 1/2 cups broth |
3 cups cheddar cheese, grated |
1 pinch nutmeg |
chopped chives, to garnish |
lightly salted popped popcorn, to garnish (optional) |
Directions:
1. Saute carrots and onions in butter until tender.
2. Add flour,spices, and sugar and cook 5 minutes.
3. Stir in beer and chicken stock; whisk until smooth.
4. Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
5. Whisk in half&half and milk.
6. Ladle into bowls and garnish with some chives and popcorn, if desired.
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