Tink, your soup recipe sounds wonderful!! It's cold here also, (not as cold as where your at though)...
I have a favorite beer cheese soup recipe that's good. Here it is...
3/4 C butter
1/2 C thinly diced celery
1/2 C flour
6 C chicken stock/broth
2 TBSP Parmesan cheese
1/4 tsp Accent (if desired)
1/2 C thinly diced carrots
1/2 C thinly diced onions
1/2 tsp dry mustard
10 oz Velveeta
1 bottle beer
salt/pepper to taste
Melt butter, saute vegies until done but not browned. Blend in flour, dry mustard and Accent. Slowly add chicken stock/broth, bring to boil, cook, stirring, 5 min's. Blend in cheeses and beer. Let simme3r over low heat for 30 min's or so. Season to taste w/ salt and pepper.
Dont forget hot crusty bread to go along with the soup. YUMMY!
