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SMOKY cheddar and wild rice beer SOUP
  • 2 1/2 cups shredded smoked cheddar cheese
  • 4 tsp. flour (all purpose)
  • 2 tsp. butter
  • 2 Tbsp. finely chopped red or yellow onion
  • 1 Tbsp. finely chopped garlic
  • 1/2 cup brown ale or amber beer
  • 32 oz. chicken broth
  • 1 cup chopped apple (green apples for cooking are best)
  • 3 cups of cooked Dry Roasted Wild Rice
  • 1 Tbsp. Chieftain's Herb Seasoning
  • /16 tsp. smoked ground pepper
  • cream or Half and Half 

In a medium bowl, toss together the cheese and flour, set aside.  In a small saucepan sauté the onion and garlic in the butter over medium heat until golden, add the beer or ale and cook an additional 5 minutes. Add the chicken broth, cooked rice, vegetarian seasoning, pepper and half of the apples.  Bring to a boil, reduce heat and simmer, uncovered for 10 minutes. 

Reduce heat to low then very slowly stir in the cheese until melted.  Stir in cream or Half and Half to desired consistency. Cook an additional 5 minutes. Garnish with remaining chopped apple or sprinkle with a small amount of shredded cheese and onion and serve.