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| Beer and Gouda and Soup |
"A scrumptious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain eating place, in which it is served with heat pretzel sticks. I also like to serve it with a heat pretzel roll."
Ingredients :
- 1 teaspoon butter
- 1 candy onion (which includes Vidalia), minced
- 1 clove garlic, minced
- 1 (12 fluid ounce) can or bottle light beer
- 4 cups chicken broth
- 2 cups milk
- 1/four cup butter
- 1/4 cup all-motive flour
- 1 cup shredded Gouda cheese
- half cup shredded sharp white Cheddar cheese
- half teaspoon ground black pepper
- four slices cooked bacon, crumbled
- 1/four cup chopped sparkling chives
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Melt 1 teaspoon butter in a huge saucepan over medium heat; upload candy onion and cook until softened, about four mins. Stir garlic into the onion; cook dinner and stir together till garlic is aromatic, approximately 1 minute. Pour light beer into the saucepan, convey to a simmer, and cook until onion is completely gentle, about 10 mins.
- Stir chook broth into the beer aggregate; convey to a boil. Stream milk into the saucepan even as stirring to form the base of the soup.
- Heat 1/4 cup butter in a microwave-secure bowl in microwave oven till melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the combination binds right into a roux; pour into the soup. Cook and stir soup until it starts to simmer and thicken, 7 to 10 minutes.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring every addition into the liquid until clean; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Notes :
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