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Beer Cheese Soup


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

½ cup butter
½ cup finely diced carrots
½ cup finely diced celery
½ finely diced onion
½ cup flour
Salt to taste
½ teaspoon dry mustard
5 cups chicken broth
1 tablespoon grated parmesan cheese
8 ounces sharp cheddar cheese, shredded
11 ounces flat beer


Have all the ingredients ready for mixing before starting to cook. Melt butter in large kettle, let butter froth but not brown. Add vegetables and sauté until tender. Gradually blend in flour, turning heat down slightly. Add salt and dry mustard, rolling it between your fingers to avoid lumping. Cook mixture until it begins to brown. Add chicken broth, return heat to high. Add cheeses, blend and stir constantly. Add beer. Bring to a boil for only a minute. Serve.


Pairs Well With


Notes

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