This first recipe calls for sauteed veggies. Simply saute ingredients in the same pot then add in the chicken stock.
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To start the session of soups, I give you a changed up Frugal Gourmet classic recipe. It's a beer and cheese recipe that is quite delicious and flavorful. Of course, you all know what style and type of cheese I prefer, hailing from Wisconsin as a chef ambassador from the Wisconsin Milk Marketing Board. Alas, let's move on to my ode to the Frugal Gourmet, I bid you peace.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Cheddar beer soup
1 large carrot, peeled and diced
1 stalk celery, diced
1 medium yellow onion, peeled and diced
2 tablespoons grapeseed oil
1 tablespoon flour
6 cups low-sodium chicken stock
2 cups aged cheddar cheese, grated
1/2 teaspoon coarse sea salt
4 grinds fresh black pepper
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
liberal dash Worcestershire sauce
1 - 12-ounce bottle favorite beer (See cook's note)
Saute the carrots, celery, and onions in the oil until lightly browned. Add in the chicken stock and bring to a boil, then turn down to a simmer and cook for an additional 40 minutes.
Toss the cheese in the flour, and gradually add into the soup, stirring constantly until the mixture thickens. If you desire a thicker soup then add in about 1/2 cup more cheese, likewise if you desire a thinner consistency cut back to 1 1/2 cups of grated cheese. Make sure to pick good-quality aged cheddar because a younger cheese will not have enough body or texture to complete the soup.
Add in the salt, pepper, dry mustard, hot sauce and Worcestershire. Finally, add in the beer, and stir until hot, taste and adjust for seasonings.
Cook's note: Chef Scott says that lite beer has no flavor, so choose wisely.