Sunday, January 4, 2009

Beer & Cheese Soup Recipe

Categories: Soups, Usenet
Yield: 6 servings
1 cup of Onions, diced
11 oz Beer (use a can or
1 cup of Celery, diced
-bottle and save a
1 cup of Carrots, diced
-swallow for the cook!)
1 cup of Mushrooms, diced
6 oz Cheddar cheese,
3/4 cup of Butter
1/2 cup of Flour
2 tablespoon of Parmesan cheese,
1 teaspoon of Mustard, dry
5 cup of Chicken stock
-(or vegetable)
1 Broccoli bunch
Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes.
Break broccoli into small florets; 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.
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