Mac and Beer Cheese Soup
2 tablespoon vegan butter
1/3 small white onion, chopped
1 large carrot, chopped
1 1/2 large stalks celery, chopped
2 cloves garlic, minced
1/2 cup broccoli, chopped
1/4 cup vegan bacon, chopped
salt and pepper, to taste
3 1/2 cups vegetable broth
1/3-1/2 cup lager beer
1 1/3 cups elbow macaroni
1 1/2 + 1/3 cups nondairy milk, divided (I use almond milk)
1/4 cup all-purpose flour
1 (10 ounce) roll vegan melting cheddar cheese
vegan parmesan, to top, optional
1. In a large pot on medium heat, let the butter melt. Add the onions and cook until they become translucent.
2. Next, add the carrots, celery, garlic, broccoli, bacon, salt, and pepper. Cook until the become soft.
3. Add the vegetable broth, beer, macaroni, and 1 1/2 cups milk. Mix 1/3 cup milk with the flour until lumps are gone, and add to pot. Stir.
4. Cook for about 10 minutes. Lastly, add the cheddar cheese and mix well. Simmer on low for 5 minutes. Top with vegan parmesan, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/03/mac-and-beer-cheese-soup.html
SO HOW'D IT GO?
Awesome! I had no problems with the recipe amounts.
I used penne macaroni and Austin amber beer.
Thank you :)
This was pretty good. I would recommend adding some parsley for flavor and way less macaroni because it pretty much became like a really wet macaroni and cheese. It was lovely for a rainy night dinner.
Awesome, I'm glad it was good! Hmm, don't know what happened with the pasta. The big pot I made when I created it came out in a non overload quantity. Thanks for letting me know!
This was pretty good. I would recommend adding some parsley for flavor and way less macaroni because it pretty much became like a really wet macaroni and cheese. It was lovely for a rainy night dinner.
Is the 1 1/3 cup mac uncooked and then later it gets cooked in the milk and beer? (ps, Holy Mother this sounds delicious)
It is uncooked and it later gets cooked in the milk and beer.