Thursday, October 14, 2010

Beer Cheese Soup

New Life for: Max [Korean Beer] and curd-y cheese

One great truth about Korea is...the beer is not of the utmost quality. Fortunately, for a good beer cheese soup, Max or Cass are fully acceptable.

1/2 cup Butter
1 cup Flour
3 cups Chicken Broth
1 cup Beer
1 cup minimum Cheese (grated is preferred, Velveeta is what most recipes call for - but we don't do processed cheese)
3 cloves Garlic, minced
1 1/2 cups Milk or Cream
Cajun Seasoning to taste
Carrots, Mushrooms, Onions - as much as you like in your soup
Chives for Garnish

Melt butter, then slowly add flour and mix until you have a semi-thick butter/flour paste. Add to chicken broth, stir until butter/flour mix is fully incorporated. Throw in cheese, garlic cloves and veggies. Turn slow-cooker on to low for 6-7 hours or high for 3-4 hours. Add Cajun seasoning last 30 minutes or so. Stir in milk last 20 minutes. Enjoy with chives on top and as many new friends as you can round up (so long as they each contribute to the meal by bringing a dish to share).

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