Inspired by fellow blogger Catherine (and trying to stick to my goal to eat at home more often), I have been looking in my pantry, refrigerator and freezer as I plan dinners. I try to use up what I’ve got, and I like to look at it as a little challenge.
A few weeks ago we had guests over for dinner, and one of the guests brought beer, which my husband and I very rarely ever drink, so there were a couple bottles hanging around in the refrigerator. It occurred to me that even though I might not drink them, I might be able to cook with them. With the clock “falling back” and a real fall crisp in the air, I endeavored to try making Beer Cheese Soup.
Bisquick Beer Cheese Soup
1/2 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups Progresso® chicken broth (from 32-oz carton)
1 cup Original Bisquick® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer
1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
I was a bit skeptical about the Bisquick as a thickening agent, but it worked perfectly. I also cut down the amount of butter by a bit more than half and added a touch more broth. I used my stovetop popper to make popcorn for a garnish, which is traditional on Beer Cheese Soup. I admit that I kept adding popcorn every time I spooned it off my soup to eat.
This will be my plan whever I have the odd bottle of beer in the refrigerator.