Beer and cheese soup (washington)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; or margarine |
| ½ | cup | Celery; thinly sliced |
| ½ | cup | Carrot; diced |
| ¼ | cup | Onion; chopped |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Thyme leaves |
| 4 | cups | Chicken stock or canned chicken broth |
| 1½ | cup | Sharp cheddar cheese; shredded |
| 2 | tablespoons | Parmesan cheese; grated |
| 12 | ounces | Beer |
| Salt and pepper | ||
| Pretzels | ||
Directions
In a 3 quart pan, melt butter over medium heat. Add celery, carrot and onion and cook, stirring occasionally until onion is soft, about 10 minutes.
Stir in flour, mustard and thyme leaves and cook for I minute. Gradually add stock Bring to a boil over medium-high heat, stirring often. Reduce heat, cover and simmer, stirring occasionally, until vegetables are tender, about 12 to 15 minutes.
Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer. Heat until steaming. Season to taste with salt and pepper.
Serve with pretzels. Yield: 4 to 6 servings.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chimacum Cafe, Chimacum, Washington
Related recipes
- Beer & cheddar soup
- Beer & cheese soup
- Beer & cheese soup #2
- Beer and cheddar soup
- Beer and cheese soup
- Beer cheese soup
- Beer soup with cheese
- Broccoli beer cheese soup
- Cheddar beer soup
- Cheddar-beer soup
- Cheese & beer soup
- Cheese and beer soup
- Cheesy beer soup
- Cream of beer soup
- Hopstreet bistro beer cheese soup
- Onion soup with beer & cheddar
- Onion soup with beer and cheddar
- Wisconsin beer cheese soup
- Wisconsin cheese 'n beer soup
- Wisconsin cheese and beer soup