 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy! Ingredients:
2 tablespoons butter |
1 cup chopped celery |
1 cup chopped carrots |
1 cup chopped onion |
3 (14.5 ounce) cans chicken broth |
8 ounces shredded cheddar cheese |
1/2 cup all-purpose flour |
1/2 teaspoon prepared dijon-style mustard |
1 (12 fluid ounce) can or bottle beer |
Directions:
1. In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.
2. Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.
|
|