Thursday, January 24, 2008

Beer Cheese Soup

1 pkg. celery soup mix
1 pkg. leek soup mix
1/2 pkg. onion soup mix
8 c. cold water
1 lb. sharp cheddar cheese spread
1/2 can beer (room temperature)

Mix soups with cold water; bring to a boil. Reduce heat and simmer until thick. Slowly add cheese spread stirring constantly until melted and smooth. Add 1/2 can beer. Heat thoroughly. Makes 12 cups or 6 hearty bowls.
Good served with warm dark pumpernickel bread.

No comments: