Cheesy tavern soup ( dedicated to Gary)
4Tbls olive oil
1/2 cup EACH chopped celery, carrot , green pepper, and one onion
2quarts chicken broth (substitute veggie broth if vegetarian)
2cans beer (room temperature)
4tbls butter cubes
4cups shredded cheese ( 16 oz)
1) sauté veggies until tender.
2) dump everything BUT the cheese into crockpot.
Cook on low 6 hours or on high 2-4 hours
Disolve 1/2 cup of flour in small amount of water.
Stir well into crockpot.
Continue cooking 10-15 minutes until thickened.
To serve, ladle soup into broil safe bowls. Top each with cheese. Broil 10-15 min until cheese has melted.
I think that you could fudge some on the cheese and lower the fat content.
VEGGIE STOCK ( dedicated to cj)
Coarsely chop 3EACH of carrots, parsnips, celery,leeks and one onion
2sprigs of fresh thyme
4 sprins fresh parsley
8 whole peppercorns
Dump everything into crockpot.
Cook on low 10 - 12 hours or high 6-8 hours.
Strain stock. Freeze, or refrigerate.
From crock pot cookbook
To economize, I would eliminate the leeks, and change the crest parsley and thyme to dried unless I had them in my garden.
GO WITHS FOR SOUP
Crackers and cheese
French bread , butter and shake steak seasoning, or parm cheese, or garlic
Sour cream, parm cheese
Next time salads
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