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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A soup lover’s delight, hearty yet subtly flavored; serve with toasted French bread. Ingredients:
2 1/2 cups beer (about 20 oz.) |
2 1/2 tablespoons instant chicken bouillon granules |
1 cup shredded carrot |
1 cup thinly sliced celery |
2/3 cup thinly sliced onion |
1/3 cup all-purpose flour |
3 cups milk |
4 cups shredded sharp cheddar cheese (1 lb.) |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. In a 3 quart saucepan, combine beer and bouillon powder or granules.
2. Cook over medium heat stirring frequently, until dissolved.
3. Add carrot and celery.
4. Separate onion into rings; add to beer mixture.
5. Bring to a boil.
6. Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
7. Gradually stir or whisk in 1 1/2 cups milk until smooth.
8. Gradually stir into soup until blended.
9. Stir remaining 1 1/2 cups milk into soup.
10. Cook, stirring frequently, until thickened, about 15 minutes.
11. Add cheese a little at a time, stirring after each addition, until cheese melts.
12. Add salt and pepper.
13. Cook 1 minute; do not boil.
14. Serve immediately.
15. Herbs, Spices & Flavorings.
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