This was an awesome meal... homemade beer cheese soup and philly cheese steak sandwiches. Okay, this picture is just for show. When D was ready to eat, I got out the fancy plates (the ones that brake), put some herbs on top and "plated" the meal for a picture.
Here is the recipe per Food Network, my favorite site. Try it out; the philly steaks are Walmart's great value and the soup has wonderful taste, makes 8 servings, low cost, and will warm you up after a soggy rainy day! Let me know what you think!!! Yummo!
Ingredients
- 4 ounces butter
- 1/2 cup flour
- 1/2 cup minced onions
- 1/4 cup minced celery
- Salt
- Cayenne
- 1 (12-ounce) bottle light beer
- 4 cups chicken stock
- 2 cups whole milk
- 1 pound sharp Cheddar, grated
- Dash hot red pepper sauce
- Tempura Broccoli Florets, recipe follows
- 1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.
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