MEXICAN CHEESE SOUP
2 cups chicken broth
1 cup Coors beer
1 teaspoon dried oregano, crushed
1 cup shredded monterey jack cheese
2 tablespoons all purpose flour
3 egg yolks
1 cup diced, cooked, and peeled potatoes
1 4 ounce can diced green chiles
1 teaspoon dry mustard
1/8 teaspoon garlic powder
1 cup Coors beer
1 teaspoon dried oregano, crushed
1 cup shredded monterey jack cheese
2 tablespoons all purpose flour
3 egg yolks
1 cup diced, cooked, and peeled potatoes
1 4 ounce can diced green chiles
1 teaspoon dry mustard
1/8 teaspoon garlic powder
Heat broth, Coors and oregano until mixture boils. Toss together
cheeses ans flour. Over low heat slowly add cheese to broth, stirring
until smooth. Stir 1 cup of the hot mixture in yolks; return all to
pan. Cok and stir unitl mixture boils. Stir in remaining ingredients.
Serves 4
cheeses ans flour. Over low heat slowly add cheese to broth, stirring
until smooth. Stir 1 cup of the hot mixture in yolks; return all to
pan. Cok and stir unitl mixture boils. Stir in remaining ingredients.
Serves 4
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