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Cheddar Cheese Beer Soup
Gary Nelson
¼
½
½
½
½
½
¼
cup butter or margarine
cup thinly sliced celery
cup diced carrots
4 cups chicken stock or regular canned
chicken broth
1 ½ cups (6 oz.) shredded sharp cheddar
cheese
2 tablespoons grated parmesan cheese
1 can (12 oz.) beer
salt
cup chopped onion
cup all purpose flour
teaspoon dry mustard
teaspoon thyme leaves
pepper
In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring
occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for
one minute. Gradually add stock. Bring to a boil over medium-high heat, stirring often; reduce
heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes). Stir
in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste
with salt and pepper. Serve with pretzels. Makes 4-6 servings.
Cream of Mushroom Soup
Tricia Diehl
¼
¾
2
cup butter
1 cup half and half
1 cup chicken broth
¼ teaspoon salt
cup chopped green onions
cups chopped mushrooms
tablespoons flour
2
1/8 teaspoon pepper
In a large skillet, cook green onions in butter over low heat for 5 minutes. Add mushrooms and
cook 2 minutes. Add flour and cook 3 minutes. Remove pan from heat; add chicken broth and
half and half with whisk. Bring soup to a boil over moderate heat. Simmer, stirring, for 5
minutes. Add salt and pepper.
Knephla Soup
Mueller Family
3
2
2
1
-4 medium potatoes
-3 bay leaves
cups flour
tablespoon (or less) salt
1 ¼ cups water
2-3 cups milk
1 medium onion
¼ cup butter or margarine
Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring
to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and
water to form a soft dough. Knead slightly, adding more flour as necessary to make dough
manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough
about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once
potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water.
Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in
butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and
pepper to taste.
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