Cheddar Cheese Beer Soup
Ingredients
Makes 4-6 servings.
- ¼ cup butter or margarine
- 4 cups chicken stock or regular canned
- ½ cup thinly sliced celery
- chicken broth
- ½ cup diced carrots
- 1 ½ cups 6 oz. shredded sharp cheddar
- ½ cup chopped onion
- cheese
- ½ cup all purpose flour
- 2 tablespoons grated parmesan cheese
- ½ teaspoon dry mustard
- 1 can 12 oz. beer
- ¼ teaspoon thyme leaves
- salt
- pepper
Instructions
- In 3-quart pan, melt butter over medium heat.
- Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.).
- Stir in flour, mustard, and thyme and cook for one 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 (12-15 minutes).
- Stir in cheddar and parmesan cheeses; when melted, add beer.
- Heat until steaming.
- Season to taste with salt and pepper.
Notes & Wine Advice
Serve with pretzels.