Wisconsin beer cheese soup

Ingredients

Quantity		Ingredient
3	tablespoons	Butter
1	large	Onion, chopped
1		Celery stalk, chopped
2	mediums	Carrots, chopped
3	tablespoons	All purpose flour
2	cups	Beef broth
2	mediums	Potatoes; peeled and cubed
12	ounces	Bottle of dark beer
1	cup	Whipping cream
	dash	Grated nutmeg to taste
⅛	teaspoon	Cayenne (red) pepper
		Or to taste
	dash	Salt to taste
3	cups	Shredded SHARP cheddar
		Cheese
½	cup	Additional shredded cheese
		To garnish

Directions

Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often.

Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft.

Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste.

Reheat to a simmer. Add cheese, ½ cup at a time and stir until melted. DO NOT BOIL.

Serve hot, garnish with addition shredded cheese Heartland

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-25-94

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