Title: Beer Soup with Cheese
Categories: Soup Cheese Mexican Vegetable
Yield: 4 Servings
| 1/2 | c | Onion, Chopped, 1 Medium |
| 2 | tb | Margarine Or Butter |
| 12 | oz | Beer, Any Brand |
| 1/2 | c | Carrot, Finely Chopped |
| 1/2 | c | Celery, Finely Chopped |
| 2 | c | Chicken Broth |
| 1 | ts | Salt |
| 1 | ts | Cumin, Ground |
| 1/4 | ts | Nutmeg, Ground |
| 1 | ds | Cloves, Ground |
| 1 | ds | Pepper |
| 1 | c | Dairy Sour Cream |
| GARNISH |
| 1 | c | Cheese * |
* Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz)
~-------------------------------------------------------------------------
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in
beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer
10 minutes. Stir in remaining ingredients except sour cream and cheese.
Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from
heat; stir in sour cream. Sprinkle with cheese.