Stout (Guinness) Cheddar Soup
Serves: 20 Based on 1 bowl per person.
Note: Roux for this recipe is 1 cup melted (not boiled) butter mixed slowly with 1 cup of sifted all-purpose flour.
1 small diced yellow onion
4 ribs diced celery
3 small diced shallots
2 Tbsp. onion powder
1/8 tsp. nutmeg
1 Tbsp. dry mustard
2 cups dry sherry
1 tsp. celery salt
1 gallon chicken stock
16 ounces Guinness Stout
3 lbs. grated extra sharp white cheddar cheese
1/3 cup Worcestershire sauce
1/3 cup kitchen bouquet or gravy master
1 Tbsp. minced garlic
1/2 Tbsp. dry basil
1/8 tsp. cayenne pepper
2 Tbsp. iodized salt
1/2 lb. roux (see above note)
1. Sauté onions, celery, shallots, and, add stock. Bring mixture to a simmer.
2. Add all other ingredients except the cheese and allow to resimmer.
3. Remove soup from heat (then turn heat to medium) and bermix Roux (using electric mixer at high speed) into soup until the Roux is dissolved.
4. Return soup to medium heat setting, allowing it to resimmer, and whisk soup (or use electric mixer) until it thickens.
5. Remove soup from heat and bermix in cheese not allowing the cheese to curdle. AT NO POINT ALLOW SOUP TO BOIL.
6. Adjust seasonings (garlic, basil, salt, and, pepper) to taste.
7. Serve with toasted pumpernickel croutons as garnish.
Serves: 20 Based on 1 bowl per person.
Note: Roux for this recipe is 1 cup melted (not boiled) butter mixed slowly with 1 cup of sifted all-purpose flour.
1 small diced yellow onion
4 ribs diced celery
3 small diced shallots
2 Tbsp. onion powder
1/8 tsp. nutmeg
1 Tbsp. dry mustard
2 cups dry sherry
1 tsp. celery salt
1 gallon chicken stock
16 ounces Guinness Stout
3 lbs. grated extra sharp white cheddar cheese
1/3 cup Worcestershire sauce
1/3 cup kitchen bouquet or gravy master
1 Tbsp. minced garlic
1/2 Tbsp. dry basil
1/8 tsp. cayenne pepper
2 Tbsp. iodized salt
1/2 lb. roux (see above note)
1. Sauté onions, celery, shallots, and, add stock. Bring mixture to a simmer.
2. Add all other ingredients except the cheese and allow to resimmer.
3. Remove soup from heat (then turn heat to medium) and bermix Roux (using electric mixer at high speed) into soup until the Roux is dissolved.
4. Return soup to medium heat setting, allowing it to resimmer, and whisk soup (or use electric mixer) until it thickens.
5. Remove soup from heat and bermix in cheese not allowing the cheese to curdle. AT NO POINT ALLOW SOUP TO BOIL.
6. Adjust seasonings (garlic, basil, salt, and, pepper) to taste.
7. Serve with toasted pumpernickel croutons as garnish.
