From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.


  • 1-2 cloves garlic, crushed
  • 1 cup (2 sticks) unsalted butter or margarine
  • 1 onion, diced
  • 2 tablespoons chopped scallions
  • 3/4 pound fresh mushrooms, sliced
  • 1/2 cup flour
  • 1 (12-ounce) can beer
  • 2 cups chicken broth
  • 1 cup milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 pound feta cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon thyme
  • 1 teaspoon basil, plus additional for garnish
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground pepper, to taste
  • Cayenne pepper, to taste

    To Prepare:

    In a medium skillet, saute garlic in 2 tablespoons butter.  Add onion, scallions and mushrooms and cook until soft.  Set aside.

    In a large pot, melt remaining butter.  Add flour and cook over low heat until golden brown, about 5 to 8 minutes.  Whisk beer into mixture and cook until thick and smooth.

    Combine chicken broth and milks and pour slowly into beer mixture.  Cook until thick and smooth.  Add vegetable mixture, 1/2 of feta cheese, Parmesan cheese, thyme, basil, Worcestershire, salt and peppers.  Simmer for 10 to 15 minutes.  Serve garnished with basil and remaining feta cheese.

    Note: Feta cheese, made from sheep's or goat's milk, is cured in brine. Rinse in cold water to "tone down" the salty taste.

    Serves: 8- 10

    << Yesterday's Recipe


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