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Tillamook Cheddar and Beer Soup

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  • Mary Wells
    Here s one that is begging to be tried. All comments within the recipe are the author s. Note: Not all ingredients are figured into the MasterCook Nutritional
    Message 1 of 1 , Jan 6, 2007
      Here's one that is begging to be tried.

      All comments within the recipe are the author's.

      Note: Not all ingredients are figured into the MasterCook Nutritional
      Information so it is *not* correct for this recipe!

      Mary
      Nortwest Mo


      * Exported from MasterCook *

      Tillamook Cheddar and Beer Soup

      Recipe By :page 26
      Serving Size : 4 Preparation Time :0:00
      Categories : Soups Chilis And Stews

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 tablespoon unsalted butter
      1 yellow onion -- thinly sliced
      2 celery stalks with leaves -- thinly sliced
      1 large russet potato -- peeled, cut into 1-inch cubes
      6 cups chicken stock (page 91)
      1 cup full-bodied beer
      1/4 teaspoon Tabasco sauce
      1/2 teaspoon dry mustard
      1/2 teaspoon Worcestershire sauce
      1/2 pound sharp cheddar cheese -- grated
      1/4 cup chopped fresh chives -- for garnish
      1/4 cup creme fraiche or sour cream -- for garnish
      (optional)

      Tillamook cheddar cheese is made by a farmer-owned cooperative in Tillamook
      County, Oregon, that was founded in 1909 by dairy farmers to establish
      quality control over their product. Today the Tillamook co-op ownership is
      150 families strong. And the Portland-based Oregon Brewers Guild, which
      boasts that Oregon is home to more microbreweries per person than just about
      anyplace on earth, currently has forty-one small, independent brewing
      members scattered throughout the state. I can think of fewer toothsome
      marriages than that of a good, sharp cheddar and a full-flavored beer.

      Place a large saute pan over medium-high heat and add the butter. Add the
      onion and saute for about 10 minutes, until lightly browned.

      Transfer the onion to the slow cooker and add the celery, potato, stock, and
      beer. Cover and cook on low for 6 to 8 hours, until the vegetables are
      tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.

      Using a potato masher, coarsely mash the potatoes until the soup is somewhat
      thickened but still lumpy. Add the cheese and stir until melted.

      Ladle the soup into bowls and serve hot, garnished with the chives and a
      dollop of creme fraiche if desired.

      SUGGESTED BEVERAGE: A delicious Oregon microbrew, or something from your own
      local brewpub.

      Source:
      "The Gourmet Slow Cooker Volume II by Lynn Alley"
      Copyright:
      "©2006 by Lynn Alley; ISBN-10: 1-58008-732-9 (ppk.)"
      - - - - - - - - - - - - - - - - - - -

      Per Serving (excluding unknown items): 281 Calories; 22g Fat (69.3% calories
      from fat); 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol;
      362mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3
      Fat; 0 Other Carbohydrates.


      Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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