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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Beer and Cheese Soup
Prep and Cook Time: 20 minutes
Yield: Makes 6 (1-cup) servings
Ingredients:
2
to 3 slices pumpernickel or rye bread
3
tablespoons water
3
tablespoons cornstarch
1/4
cup finely chopped onion
1
tablespoon butter or margarine
3/4
teaspoon dried thyme leaves
2
cloves garlic, minced
1
can (about 14 ounces each) chicken broth
1
cup beer
6
ounces American cheese, shredded or diced
4
to 6 ounces sharp Cheddar cheese, shredded
1/2
teaspoon paprika
1
cup milk
Preparation:
1.
Preheat oven to 425°F. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, or until crisp, stirring once; set aside.
2.
While bread is in oven, stir 3 water into cornstarch in small bowl; set aside. Place onion, butter, thyme and garlic in 3-quart saucepan; cook over medium-high heat 3 to 4 minutes or until onion is tender. Add broth; bring to a boil. Stir in beer, cheeses and paprika. Reduce heat to low; whisk in milk and cornstarch mixture. Stir until cheese melts and soup bubbles and thickens. Ladle into bowls. Top with croutons.
Nutritional Information:
| Serving Size: | |
| Sodium | 1111 mg |
| Protein | 12 g |
| Fiber | <1 g |
| Carbohydrate | 18 g |
| Cholesterol | 61 mg |
| Total Fat | 18 g |
| Calories from Fat | 55 % |
| Calories | 296 |
Dietary Exchange:
| Meat | 1-1/2 |
| Starch | 1-1/4 |
| Fat | 3 |
This recipe appears in:
Midwestern
