Savory Samples of Soup Hit the Spot at Hillside

Chef Barbara Sheridan brought her advice, experience and ingredients to a class on preparing good soups and broths at the this week.

About 40 people came to hear her talk and demonstrate techniques to achieve the best flavors. Ahead of St. Patrick’s Day, the lessons included ways to prepare a beer cheese soup, though it was light on the alcohol.

The class concluded with a crowd-pleasing chance to sample her soups.

What's the No.1 mistake cooks make in preparing soups? “Turning the stock into the soup” itself and using the overcooked vegetables, Sheridan said.

                     Barbara Sheridan's Beer Cheese Soup

Total time: 1 hour

This soup is another xecuse to put beer, cheese and othe treats together, and it doesn't even have to be game day.

The key to great beer cheese soup is balance. The powerful flavor of beer and cheese have to meet in the middle.

Dark ales are strong and bitter. German or Dutch lagers which are more mellow produce the best flavor.

1. Sweat in 5 tbs of unsalted butter:

1/2 cup onion, minced

1/2 carrots, minced

1/2 cup celery, minced

2. Combine, stir in

5 tbs. Flour

1 tsp. paprika

1 tsp. dry mustard

3. Add

1 cup of beer

3 cups of chicken broth

1 tb. Worcestshir sauce

1 tsp. tabasco

4. Whisk in

1 lb. sharp grated cheddar

1 cup whole milk

4 oz. cream cheese, cubed

5. Stir in, season with

2 tbs. chopped parsley

Salt and pepper to taste

Sweat onions, carrots and celery in the bottom of a large pot for 10 minutes

Combine flour, dry mustard and paprika in a bowl. Stir into the vegetable mix. Turn up the heat to medium and cook for 1 to 2 minutes, stirring frequently.

Add the beer and simmer until thickened, add broth, Worchester and tabasco, stirring constantly. Bring to a boil, reduce heat to medium and simmer for 5 minutes. Whisk in both cheese and milk, stirring until smooth. Add parsley, salt and pepper.