Title: Beer & Cheese Soup
Categories: Soup
Yield: 6 Servings
| 1 | c | Diced onions |
| 1 | c | Diced celery |
| 1 | c | Diced carrots |
| 1 | c | Diced mushrooms |
| 3/4 | c | Butter |
| 1/2 | c | Flour |
| 1 | ts | Dry mustard |
| 5 | c | Chicken or vegetable stock |
| 1 | bn | Broccoli |
| 11 | fl | Beer (use a can or bottle and save a swallow for the cook!) |
| 6 | oz | Cheddar cheese, grated |
| 2 | tb | Grated parmesan cheese |
| | | Salt |
| | | Pepper |
Saute the diced vegetables in butter. Mix flour and mustard into saut\zed
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes. Break broccoli into small flowerets; cut stems into
bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the
soup. Simmer 10-15 minutes. Check seasonings. To serve, place some
broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the
cheese, this soup doesn't survive a night in the refrigerator very well.