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Recipe by Faigy Murray

Vegetable-Cheese Soup

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Vegetable-Cheese Soup
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

This is definitely not your typical recipe, but it’s so worthwhile for a special brunch or get-together. The beer is not a must, but it adds a lot of flavor.

Ingredients

Vegetable-Cheese Soup

  • 3 teaspoons oil

  • 1 large onion, diced

  • 1 medium green pepper, diced

  • 1 medium red pepper, diced

  • salt, to taste

  • Pereg Black Pepper, to taste

  • 1/4 cup butter

  • 1/4 cup Mishpacha Flour

  • 1 (6-ounce) brick cheddar cheese, cubed

  • 8 ounces shredded cheddar cheese

  • 1 and 1/2 cups light-colored beer (optional, but recommended)

  • 2 cups water

  • 1 cup milk

Directions

Prepare the Vegetable-Cheese Soup

1.

In a soup pot over medium flame, heat oil. Add vegetables and sauté for 10–15 minutes, until soft.

2.

Add salt, pepper, and butter and cook until butter is melted.

3.

Add flour and stir very well. (The vegetables will look dry and clumpy; this is normal.)

4.

Add beer and stir well until it thickens.

5.

Slowly add milk and water. Bring to a boil.

6.

Add cheese, mixing well until fully melted. (It may take a few minutes and seem clumpy at first.)

About the Voice of Lakewood

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(732) 901-5746

Recipe tags

alcohol beer brunch cheddar cheese cheesy dairy faigy murray mykitchen_mystudio vegetable soup
Vegetable-Cheese Soup

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