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Ingredients
- 6 c. Beer-beef broth, reserved from Drunken Rump Roast
- 2 c. Water
- 6 Tbsp. Oil
- 9 Tbsp. Flour
- 3/4 tsp Dry mustard
- 6 c. Sharp cheddar cheese, shredded Cayenne pepper Salt, optional
Directions
- THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
- Combine broth and water in a saucepan; bringto a aboil; set aside.
- Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, till golden brown, 5-8 min. Stir in mustard. Slowly qwhisk in warm liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 min.
- Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 min. Season with cayenne pepper to taste, and with salt if you like.
- See notes for menu suggestions.
- NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 1043 | |
| Calories from Fat 759 | 73% |
| Total Fat 86.23g | 108% |
| Saturated Fat 43.3g | 173% |
| Trans Fat 0.53g | |
| Cholesterol 208mg | 69% |
| Sodium 1245mg | 52% |
| Potassium 214mg | 6% |
| Total Carbs 16.0g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.09g | 1% |
| Protein 51.16g | 82% |
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