Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: November 4th, 2011
In the soup — now.

I love cooking with beer. Sometimes I even put it in the soup. (I know, you've heard it. But it works, so go with it.)

I love stumbling onto an awesome-looking recipe right before the weekend. Newcastle Brown Ale Cheddar Soup is not just an incredible-looking dish of yumminess, but also a good excuse to pick up a six of Newcastle Brown Ale. I’ve never had it, but it sounds delightful.
I called my favorite beer-joint Six Pack House of Beer on Pittsburgh Avenue and they said they had it in stock. I’ll be hitting that on my way out of town.
The recipe lead-in says you can use any brown ale, but to try Newcastle first. You don’t have to tell me twice.

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Comments

2 comments on “In the soup — now.

  1. Beth Sayers on said:

    A little late posting this but using canned evaporated milk in place of half-half might be better than fat-free, you can get regular, low-fat and fat-free but it’s real. Keep up the good work.

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