 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This has been in my notebook collection of recipes to try. Ingredients:
1 small onion, coarsely chopped |
1 small green pepper, coarsely chopped |
2 celery ribs, cut into small pieces |
2 carrots, cut into small pieces |
1/4 cup butter |
1/4 cup flour |
3 1/2 cups canned chicken broth |
3 cups cheddar cheese, grated |
1 1/2 cups milk |
2 tablespoons sherry wine (optional) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
parsley, for garnish |
beer, at room temperature |
Directions:
1. Combine first 4 ingredients in a blender and finely chop.
2. Melt butter in a 3 quart saucepan over medium heat.
3. Add vegetables and cook for 8 to 10 minutes, stirring occasionally.
4. Add flour and stir until well blended.
5. Pour in chicken broth and bring to a boil, stirring constantly, until soup is slightly thick.
6. Remove from heat.
7. Add cheese and allow to melt,
8. Add milk, sherry, salt and pepper to taste and mix thoughly.
9. Ladle into warmed mugs and sprinkle with parsley.
10. Top with a small amount of beer before serving.
|
|