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Beer and Cheese Soup

1 cup onions diced
1 cup celery diced
1 cup carrots diced
1 cup mushrooms diced
3/4 cup butter
1/2 cup flour, all-purpose
1 teaspoon dry mustard
5 cups chicken broth or vegetable stock
1 bunch broccoli florets
11 ounces beer can or bottle, save a swallow for the cook
6 ounces cheddar cheese grated
2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
1 x salt
1 x black pepper


Saute the diced vegetables in butter. Mix flour and mustard into sautzed 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 to 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.

Source: recipeland.com