Recipe by Kristi Waterworth
This soup will feed an army, but is still in development phase. I posted it here so my sister-in-law could see it. Changes are imminent, don't be shocked.
- 2 (12 ounce) bottleswoodchuck hard apple cider (Granny Smith Flavor)
- 6 cups chicken broth
- 3 cups milk
- 6 garlic cloves, minced fine
- 6 ounces white button mushrooms, cut in half then chopped
- 2 celery ribs, cut in medium strips then chopped
- 1 medium onion, diced smallish
- 1 large jalapeno, gutted and diced small
- 1 cup green onion, diced
- 6 cups broccoli, cut into bite sized pieces (enough that you can fill the pot, but still stir the soup! )
- 1 cup cornstarch
- 1 1⁄2 cups water (or just enough to dissolve corn starch)
- black pepper (to taste)
- salt (to taste)
- 1⁄2 lb aged cheddar cheese, grated fine
- 1⁄2 lb smoked gouda cheese, grated fine
- 1⁄2 lb smoked provolone cheese, grated fine
Directions See How It's Made
- Mix cider, chicken broth, milk and garlic in a LARGE POT (I used a 10 qt pot) and slowly bring to a simmer. Put onions, mushrooms, green onion and jalapeno into the pot. Simmer about 10 minutes so flavors have time to blend.
- While you're simmering, get a pan big enough to hold all your broccoli. Put water in it and bring it to a boil. Once you have a good boil going, put all the broccoli in and cook for 2 minutes. DO NOT OVER COOK! Broccoli will go grey really fast, you're just looking to get a bright green, which should happen almost instantly. If it's not all bright green, don't fret, it will be ok.
- In a large coffee mug or bowl, mix the cornstarch and the water until the cornstarch is completely dissolved. I like to use a coffee mug and a fork, but whatever works is okee dokee.
- Once your soup has simmered a bit, go ahead and add the cornstarch and bring it to a full boil while stirring. This will make it loads easier to thicken than if you wait until later. :) Stir until you've reached something just shy of your desired consistency (the cheese will add some thickening power, too). Drop the heat back to a slow simmer and add the broccoli.
- With the lowest heat you can (and the soup still simmers, that is!), add the cheese, slowly, no more than a handful at a time and stir until it melts. Word has it that a figure 8 is the best way to stir in cheese, but I didn't try it when I made this soup, so I don't know. Be patient and work in the cheese until there isn't anymore.
- With your cheese melted, season to taste. You'll probably want some black pepper and salt, paprika is good, mustard would be nice with this, too. I leave that up to you.
- If/when rewarming, make sure you do it on the stovetop over med-low heat. Cornstarch thickened anything doesn't like to reheat in the microwave very well. I'm not really sure why, but that's the way it is. :).