Cooking with Beer: Blackout Stout Cheddar Soup – WNY Craft Beer Mag

[Panich52]

{Important points when making Irish stout cheddar soup}

•Use a potent, extra sharp cheddar for extra flavor

•If Blackout Stout isn’t available for you, use your favorite imperial stout, not a smaller beer. You want those big stout flavors in your soup

•Don’t omit the rye croutons! They complement this soup perfectly.

Blackout Stout Cheddar Soup

1 large yellow onion, chopped
1 small red onion, chopped,
4 celery ribs, chopped
1 stick butter
3.5 lb russet potatoes, peeled and chopped
6 cups chicken stock
2 12oz. bottles Great Lakes Blackout Stout
1 lb. extra sharp cheddar, shredded
seeded rye bread (for crouton topping)
1 tbsp. Worcestershire Sauce
Salt & pepper

Cuz there's that © sign on the page, go to link f/ instructions:
http://wnycraftbeer.com/cooking-with-beer-blackout-stout-cheddar-soup/

[nomorenomore08]

1. Whoa!

*drools*

[Panich52]

2. Thought so too :)

[Tuesday Afternoon]

3. that sounds delicious

[hifiguy]

4. I want a big bowl of that

NOW.