Baby Doe’s Mine Beer Cheese Soup
Baby Doe’s Mine Beer Cheese Soup, a mexican recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Baby Doe’s Mine Beer Cheese Soup
Ingredients
- 8 c Milk
- 2 ts Tabasco sauce
- 4 ts Worcestershire sauce
- 4 tb Chicken base *
- 16 oz Cheeze Whiz
- 6 tb Cornstarch
- 1/3 c Water
- 1 c Beer
- 1/8 ts MSG (I did not use)
- Cayenne pepper
Method
- Combine milk, Tabasco, Worcestershire, chicken base, & MSG.
- Bring to a boil, stirring regularly.
- Add Cheeze Whiz, after warming in hot water or in microwave.
- Mix in well.
- Dissolve cornstarch completely in the water.
- Add to soup, which should thicken immediately.
- Reduce heat a bit and stir in beer.
- To serve, ladle into bowls and dust with cayenne pepper. *Chicken base can be found in the spice section.
- I used Schilling’s Chicken Flavor Base.
- Spice Islands also has a product called Chicken Flavor Stock Base that is probably the same thing.
- I would like to give credit to Scott Hammon, whose extra efforts succeeded in wrangling this recipe from Baby Doe’s chef.
- Since it’s been many years since I sampled this soup at the restaurant in Dallas, I can’t judge how closely this approximates the original.
- But at least the results are tasty!
- Hope all who try it will enjoy it. ~Bobbie- San Pedro, CA 10/13 15:36 PDT.
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