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Post by dagriz on Jan 14, 2008 13:42:36 GMT -5
Beer Cheese Soup 1 cup butter or margarine 1 cup finely chopped celery 1 cup finely chopped carrots 1 cup finely chopped onion 1 cup all-purpose flour 1 teaspoon prepared mustard 8 cups chicken broth 1 (12-ounce) can beer (preferably flat) 2 cups shredded sharp cheddar cheese 3 tablespoons freshly grated parmesan cheese Chopped fresh parsley In a large soup pot over medium heat, melt butter or margarine. Add celery, carrots, and onion; saute until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor blender; whirl until smooth; set aside. In the soup pot over medium heat, make a roux with reserved butter or margarine, flour, and prepared mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened. Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with parmesan cheese and parsley.
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