Smoky Wild Rice and Cheese Soup
- 1 cup shredded smoked Gouda or cheddar cheese (4 ounces)
2 teaspoons all-purpose flour
1 tablespoon finely chopped onion
1 teaspoon margarine or butter
2/3 cup reduced-sodium chicken broth
1/2 cup chopped cooking apple
1/4 cup cooked wild rice
1/4 cup brown ale or amber beer
1/8 teaspoon ground white pepper
1/3 cup half-and-half or light cream
- In a medium bowl toss together the cheese and flour; set aside. In a small saucepan cook onion in hot margarine over medium heat until tender. Add broth, half of the apple, the cooked rice, beer, and white pepper.
- Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Reduce heat to low. Slowly stir in cheese until melted. Stir in half-and-half; heat through.
- To serve, divide the soup between 2 warm soup bowls. Sprinkle with the remaining apple.
Makes 2 servings