12 oz Stawski Beer
4 oz cream
12 oz yellow goat cheese (Colby or Cheddar cheese can be substituted) Shredded or crumbled
loose in small pieces.
½ cup sliced onion, 1-2 inches long
½ cup sliced mushrooms
½ T salt
1t dry mustard
½ t black pepper
¼ t nutmeg
4 T cornstarch
Preparation:
In a mixing bowl separately mix the cornstarch with enough beer (3-4 oz) to loosen it into a
sauce.
In a 2 quart sauce pan: Sauté the onions and then the mushrooms in enough oil to prevent
sticking for about 3-5 minutes or until tender. Add the remaining beer, cream, and seasonings.
Bring to a boil and whip in the cornstarch slurry to thicken it. When it simmers again, whip in
the cheese slowly and let it melt into the soup. Simmer & stir for several minutes. Taste and
adjust seasoning if needed.
