BEER And CHEESE SOUP

27.09.2008 | Author: Cook | Posted in Cheese
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BEER And CHEESE SOUP


Servings: 6
Ingredients: 

  • 1 c  Diced onions
    • 

  • 1 c  Diced celery
    • 

  • 1 c  Diced carrots
    • 

  • 1 c  Diced mushrooms
    • 

  • 3/4 c  Butter
    • 

  • 1/2 c  Flour
    • 

  • 1 t  Dry mustard
    • 

  • 5 c  Chicken or vegetable stock
    • 

  • 1 bn Broccoli
    • 

  • 11 fl Beer (use a can or bottle
    • 

  • -and save a swallow for the
    • 

  • -cook!)
    • 

  • 6 oz Cheddar cheese, grated
    • 

  • 2 T  Grated parmesan cheese
    • 

  • Salt
    • 

  • Pepper
    •

Saute the diced vegetables in butter. Mix flour and mustard into
saut\zed vegetables. Add the chicken or vegetable stock to mixture
and cook for five minutes. Break broccoli into small flowerets; cut
stems into bite-sizes pieces. Steam until tender-crisp. Add beer and
cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To
serve, place some broccoli into a soup bowl and ladle the soup over
it.
NOTES: Because of the cheese, this soup doesn’t survive a night in the
refrigerator very well.

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