This is an easy to make cheese soup that can be made with any type of cheese. Serves 4 for reduced portion before dinner or 2, if used as a light dinner.

Ingredients

• 2 Tbsp Butter
• ¼ Cup Chopped Onion
• 2 Tbsp Flour
• 2 Medium peeled tomatoes or 1 can (approx 12 oz)
• 3 Whole Hatch Green Chilies, rinsed and drained
• 1 ½ Cups Chicken Broth made from chicken base and Oktoberfest beer
• 1 ½ Cups Heavy Cream
• 6 oz Shredded Cheddar chees

Instructions

1. Melt butter in stock pot, add onions and then cover and sweat over low heat for 5 minutes.
2. Uncover and add flour. Stir for 2 minutes to take rawness out of flour, but do not brown.
3. Puree tomatoes and chilies, but leave some texture to the mixture.
4. Stir into onions for one minute and then pour in broth and bring to a boil. When at boil, reduce to low heat and leave for 20 minutes, partially covered.
5. When ready to serve, Bring back to boil, lower heat to medium and add cream and cheese. Stir occasionally to make sure cheese is melted and soup is heated through.

Do Not Boil!!

Ingredients

• 2 cups of  white rice
• ¼ cup of oil.
• 4 cups of stock [1]
• Basic Red Soup Stock

Instructions

1. Soak rice for 15 minutes and drain.
2. Heat oil in large sauce pan medium-high heat .
3. Add rice and cook until golden brown, drain excess oil.
4. Now add Basic Red Soup  Stock and salt to taste.
5. (Add the peas, potatoes etc. at this point.)
6. Simmer uncovered until liquid evaporates

[1]You can use homemade chicken stock or add 2 bouillon cubes to 4 cups water.

Okra, ready to be made into a refreshing salad

Ingredients

• 1 lb Fresh Okra
• Olive Oil
• 1 Lime

Instructions

1. Clean, Slice and Boil the okra.
2. Drain and place in a salad bowl.
3. Sprinkle with oil and the juice of one lime.
4. Salt to taste and serve.