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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We love soup in the Fall and Winter! If you're going to make this one...please use a light tasting beer. Ingredients:
1/2 cup butter |
1/2 cup carrot, finely diced |
1/2 cup celery, finely diced |
1/2 cup onion, finely diced |
1/2 cup flour |
salt |
1/2 teaspoon dry mustard |
5 cups chicken broth |
1 tablespoon parmesan cheese, grated |
8 ounces sharp cheddar cheese, shredded |
11 ounces beer, flat |
Directions:
1. ***Have all ingredients ready for mixing before you begin cooking.***.
2. Melt butter in a large kettle-let butter froth but not brown.
3. Add vegetables and saute until tender.
4. Gradually blend in flour,turning heat down slightly.
5. Add salt and dry mustard,rolling it between your fingers to avoid lumps.
6. Cook mixture until it begins to brown.
7. Add chicken broth,return to high heat.
8. Add cheeses,blend and stir constantly.
9. Add beer.
10. Bring to a boil only for a minute,reduce heat and serve.
11. ***Note-To reheat-Place in oven and warm slowly(275 degrees)so cheese won't curdle. Do not use direct heat.***.
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