Thanks to Susan Steward of Palmyra, Nebraska, for submitting this recipe!
- 1/2 cup finely chopped onion
- 1-3/4 cup milk
- 1 clove garlic (minced) or garlic powder
- 1/2 lb. Velveeta (cut up)
- 1 tbsp butter/margarine
- 1/2 cup beer
- 1 tbsp flour
Cook onion and garlic in the butter in a large saucepan on medium-high heat until tender while stirring frequently. Add flour and mix well. Cook until hot and bubbly while stirring frequently (about 2 minutes). Stir in milk until well blended. Cook until mixture boils and thickens while stirring constantly. Reduce heat to low and simmer for 5 minutes while stirring occasionally. Add Velveeta and beer. A few drops hot sauce and Worcestershire sauce are optional. Mix well. Cook until Velveeta is completely melted and soup is heated through while stirring constantly (about 5 minutes). Yield 4 servings.
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