Beer cheese soup with popcorn

Ingredients

Quantity		Ingredient
¼	cup	Margarine
1	cup	Onion; chopped
½	cup	Celery; chopped
½	cup	Carrot; chopped
¼	cup	Fresh parsley; chopped
2		Cloves garlic; minced
¼	cup	Flour
3	teaspoons	Dry mustard
		Pepper to taste
2	cups	Half and half
1	cup	Chicken broth
2½	cup	American cheese
12	ounces	Beer
2	cups	Popcorn; popped

Directions

1. Melt margarine in a large saucepan or dutch oven over medium heat.

2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly.

4. Gradually add half and half and chicken broth; mix well.

5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated.

6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil.

7. Ladle into individual serving bowls, garnish with popcorn.

Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@...> on Dec 18, 1997

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