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<blockquote data-quote="moreluck" data-source="post: 786881" data-attributes="member: 1246">Emeril&#039;s Long Trail Cheddar Ale Soup&nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">2 tablespoons unsalted butter</li>
<li data-xf-list-type="ul">2/3 cup all-purpose flour</li>
<li data-xf-list-type="ul">1 large yellow onions, finely diced</li>
<li data-xf-list-type="ul">1 red bell peppers, finely diced</li>
<li data-xf-list-type="ul">1 teaspoon mustard powder</li>
<li data-xf-list-type="ul">1 tablespoon hot sauce</li>
<li data-xf-list-type="ul">6 cups water</li>
<li data-xf-list-type="ul">9 ounces long trail ale</li>
<li data-xf-list-type="ul">4 cups chicken stock</li>
<li data-xf-list-type="ul">1 cup parmesan cheese, grated</li>
<li data-xf-list-type="ul">1/2 cup Monterey jack cheese, shredded</li>
<li data-xf-list-type="ul">1 cup cheddar cheese, shredded</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux. Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes. Slowly whisk in the water, ale and chicken stock and bring to a simmer. Add the Parmesan cheese. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.</li>
<li data-xf-list-type="ol">Turn off heat and let stand for 5 minutes.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 786881, member: 1246"] [B]Emeril's Long Trail Cheddar Ale Soup[/B] Ingredients [LIST] [*] [LIST] [*]2 tablespoons unsalted butter [*]2/3 cup all-purpose flour [*]1 large yellow onions, finely diced [*]1 red bell peppers, finely diced [*]1 teaspoon mustard powder [*]1 tablespoon hot sauce [*]6 cups water [*]9 ounces long trail ale [*]4 cups chicken stock [*]1 cup parmesan cheese, grated [*]1/2 cup Monterey jack cheese, shredded [*]1 cup cheddar cheese, shredded [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux. Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes. Slowly whisk in the water, ale and chicken stock and bring to a simmer. Add the Parmesan cheese. Reduce heat to low and add the Jack and cheddar slowly, whisking constantly. When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated. [*]Turn off heat and let stand for 5 minutes. [/LIST] [/QUOTE]

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