CHEESE- BEER SOUP
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¼ cup butter, melted
½ cup flour
1½ quarts chicken or vegetable broth
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrots
½ lb cheddar cheese, cubed
1½ cups milk
12 oz good beer
½ cup fresh chopped parsley
½ tsp salt
dash of white pepper
1. In large skillet, brown butter and flour. Slowly add chicken broth, stirring constantly with a whisk. Cook until slightly thickened Add vegetables and simmer for 20 minutes. Stir in cheese until melted. Add milk and beer; reduce heat immediately. Add parsley and cook at reduced heat for another 5 minutes.
2. Season to taste with salt and pepper. Serve hot.
Servings: 8
Cooking Tips
*Great crusty bread goes well with this soup.
**Substitute vegetable broth for chicken broth to make this vegetarian.
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