Tuesday, September 11, 2012

Beer Cheese Soup

Extended Shelf Life: Onions and Carrots
That's Right! Extended Shelf Life!

That can only mean one thing!?!?!

We're back in the land of abundance and waste and we're hitting up the grocers dumpsters and proving that expiration dates and scarred food don't make food inedible...just in need of some immediate tender loving care.

So when our good friend Harris, who heard about our dumpster diving ways while we all lived and taught in South Korea made his way out west, it seemed only fitting that he a) go for a dive and b) eat the fruits of his labor.

And since we were all so fresh to the homeland, it seemed most fitting that this inauguration meal incorporate a tasty micro brew and creamy delicious cheese.


In a large saucepan over medium heat, stir together 1 1/2 cups chopped Carrots, 1 1/2 cups chopped Onions and 2 minced cloves of Garlic. Add 1 Tbsp. Hot Pepper sauce, 1/8 tsp. Cayenne Pepper and salt and pepper to taste.

Add 3 cups of Broth and 2 cups of flat Beer, simmer til veggies are tender. Remove from heat.

Meanwhile, heat 1/3 cup Butter in large soup pot over medium high heat. Stir in 1/3 cup flour with a whisk until flour is light brown. Gradually stir in 4 cups of Milk. Maintaining your whisking action, gradually add in 6 cups of shredded Cheddar Cheese, letting it melt and incorporate with each addition.

Stir the beer and veggie mixture into the cheese mixture. Season with 1 Tbsp. Dijon Mustard, 2 tsp. Worcestershire Sauce and 1 tsp. Dry Mustard. Add additional Hot Pepper Sauce if desired, simmer 10 minutes and serve up on a chilly fall night with a set of good friends and perhaps some football on the tele if you're so inclined.

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