Came up with this one day before yesterday when I was trying to think of what I wanted for dinner and had a craving for a Cheddar Ale soup that Stanford's in Tannasbourne served. You can make this a full cheddar ale if you wish by adding a 1/4-1/2 cup of your favorite Ale to the soup. The original restaurant soup uses Henry Weinhards for their mixture.
Ingredients
1 Can of Campbell's Cream of Mushroom Soup
1 Can 2% or Whole Milk
4 Cups of Shredded Cheddar Cheese
2-3 Cups of Spam or Left over Ham cut into small cubes
Instructions
Empty contents of Can of Campbell's Cream of Mushroom Soup into 2 or 3 quart sauce pan. Add Can of Milk. Over medium heat-high heat, stir mixture until fully blended. When mixture begins to lightly steam, begin to slowly mix in the 4 cups of cheese, letting each cup partially melt, before adding the next. Once cheese is fully mixed in, add spam/ham. Turn heat to high and stirring constantly, bring to and let boil for one minute.
Remove from heat and let cool partially. Serve as is, or add Oyster Crackers to bowl.
Serves 2, or one hungry redneck :P.
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