Cheddar-Ale Soup

Today, my biggest triumph was learning that the floor can be mopped quite effectively using a cup of vinegar in a gallon of water. After a year and a half in our current apartment, my floors are finally clean without awful residue left behind!

We tried our hand at making chicken stock today. It seems to have turned out well, but the true test will come later in the week. I must say it was fun to make my own, knowing where everything came from, and being able to play with the flavor a bit! If it tastes great, I will be sure to post here.

Our menu for this evening consisted of Cheddar-Ale Soup (our own recipe, adapted from Eating Well: Comfort Foods Made Healthy), whole wheat baguette, and turkey kielbasa. It was all delicious :)

Cheddar-Ale Soup

1 T Canola Oil
1 large onion, chopped
1 12-ounce bottle beer (We used Rogue's Hazelnut Brown Nectar)
2 1/4 pounds of potatoes (Yukon golds for us), chopped into 1/2 in. cubes and boiled
1 14-ounce can reduced sodium chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup whole wheat flour
2 cups shredded sharp Cheddar cheese
1 T Worcestershire sauce
1 tsp dry mustard

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

2. Whisk milk and flour and add to the soup. Bring to simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in Cheddar, Worcestershire, and mustard until the cheese is melted.

Makes 6 servings, 1 3/4 cups each.

Per serving: 389 calories; 12 g fat, 32 mg cholesterol, 50 g carbohydrate; 16 g protein; 5 g fiber; 408 mg sodium; 238 mg potassium