RECIPE FROM "THE
RICE AND CHEESE SOUP
2 cups shredded smoked Gouda or Cheddar cheese (8 oz)
4 tsp. flour
2 tsp. margarine or butter
2 tbsp. finely chopped onion
1 medium cooking apple, cored and chopped (1 cup)
1/2 cup (cooked) wild rice
1 1/4 cups chicken broth
1/2 cup brown ale or amber beer
1/4 tsp. ground white pepper
2/3 cup half-and-half or light cream
Fresh thyme sprigs (optional)
In mixing bowl, toss cheese with flour and set aside.
In a 2-quart saucepan, melt margarine or butter. Add onion.
Cook and stir over medium-high heat for 4 or 5 minutes, or until tender.
Add the cooked rice, chicken, broth, beer, pepper, and 3/4 cup of the apple.
Bring mixture to boiling; reduce heat. Simmer uncovered for 10 minutes.
Slowly stir in cheese mixture until melted.
Stir in half-and-half or light cream.
Cook over medium-low heat until just heated through.
To serve, ladle into warmed bowls and top with remaining chopped apple.
Garnish with fresh thyme springs (if desired)