| MATT'S BEER AND CHEESE SOUP This recipe was in the Washington Post when I lived there, hundreds of years ago. They called it "Washinton Redskins Beer and Cheese Soup." Since I hate the Redskins, that name had to go. I figured that since the original called for carrots and other vile vegetables which I discarded (I guess you could put them back in if you actually like them), I could name it for myself! . |
| INGREDIENTS 1 pound mushrooms 1/2 cup flour 5 cups chicken broth 1/2 teaspoon dry mustard 2 tablespoons Parmesan cheese 6 ounces grated cheddar cheese 11 ounces beer (or more! In DC, I used Genny Cream. Use your discretion.) INSTRUCTIONS Saute mushrooms. Blend in flour, then chicken broth and dry mustard. Simmer 5 minutes. Add cheeses and beer. Simmer 10 minutes. Salt and pepper to taste. Serve with French bread. |