Beer & cheese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions, diced |
| 1 | cup | Celery, diced |
| 1 | cup | Carrots, diced |
| 1 | cup | Mushrooms, diced |
| ¾ | cup | Butter |
| ½ | cup | Flour |
| 1 | teaspoon | Mustard, dry |
| 5 | cups | Chicken stock (or vegetable) |
| 1 | Broccoli bunch | |
| 11 | ounces | Beer (use a can or bottle and save a swallow for the cook!) |
| 6 | ounces | Cheddar cheese, grated |
| 2 | tablespoons | Parmesan cheese, grated |
| Salt | ||
| Pepper | ||
Directions
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.
NOTES:
* An easy quick tummy-warming soup -- One of my favorite cold-weather soups, this recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator.
* Because of the cheese, this soup doesn't survive a night in the refrigerator very well.
: Difficulty: Easy.
: Time: 30 minutes.
: Precision: Approximate measurement OK.
: Moira Mallison
: Tektronix, Inc. Beaverton, Oregon, USA : tektronix!moiram
: Copyright (C) 1986 USENET Community Trust
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