Beer Cheese Soup
MacPelican's Scottish Style Ale Vegetable Stock
1 lb Onions, peeled and large diced
1/2 lb Celery, cleaned and large diced
1/2 lb Carrots, peeled and large diced
1 sprig Fresh Thyme
1 ea Bay Leaf
4 ea Black Pepper Corn, crushed
1 c MacPelican's Scottish Style Ale
2 c water
Combine ingredients in a large pot and simmer for 45 minutes. Strain and reserve the liquid.
3 oz Butter
3 oz All-Purpose Flour
1 lb Tillamook Cheddar Cheese
1 qt Milk
1/2 c MacPelican's Scottish Style Ale
Salt & White Pepper to taste
As needed, MacPelican's Scottish Style Ale Vegetable Stock (see above)
In a large pot melt butter, then add flour to make a pale roux.
Add MacPelican's Scottish Style Ale and milk while stirring to avoid lumps. Cook over medium low heat while stirring until the mixture comes to a boil.
Turn down heat to low and slowly add the Tillamook Cheddar Cheese while stirring. At this point the mixture should be really thick.
Use the hot vegetable stock to thin the mixture to a soup consistency of your liking; more stock for thinner soup, less for a thicker consistancy.
Season with salt and white pepper to taste.