Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Copycat Longhorn Steak Restaurant And Saloon's Beer-Cheese Soup
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- #120795
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 quart water
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 ounces beer
1/3 pound Mexican-style process cheese product, cut in cubes
1/3 pound regular process cheese product, cut in cubes
4 ounces grated cheddar cheese
1/2 cup butter or margarine
8 tablespoons flour
directions
Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender.
Add process cheeses gradually, stirring until cheese melts. Blend in the Cheddar.
Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.
added by
GRIFFIN
nutrition data
535 calories, 41 grams fat, 22 grams carbohydrates, 23 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more l - copy cat restaurant recipes
reviews & comments
September 13, 2015
Great recipe , first time to make but will make again for sure .