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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This recipe came from the Coburg Inn in Coburg, Oregon. We had this soup on our wedding night. Ingredients:
3/4 cup butter |
1/2 cup celery, diced |
1/2 cup flour |
2 1/2 pints chicken stock |
2 tablespoons parmesan cheese |
1/2 cup carrot, diced |
1/2 cup onion, diced |
1/2 teaspoon dry mustard |
6 ounces cheddar cheese, grated |
1 (11 ounce) bottle beer |
salt and pepper, to taste |
Directions:
1. Saute vegetables in butter until done, but not browned.
2. Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
3. Blend in cheddar cheese, parmesan cheese,m and beer.
4. Let simmer 30 minutes.
5. Season with salt and pepper.
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