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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
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I had this at the Marine Club in Ashland Wisconsin and had to have the recipe. They served it topped with popcorn! Ingredients:
5 - 6 cups chicken stock |
1/2 cup butter |
1/2 cup finely chopped carrots |
1/2 cup finely chopped celery |
1/2 cup finely chopped onion |
1/2 cup flour |
salt to taste |
1/2 to 1 tsp dry mustard |
1 tablespoon grated parmesan cheese |
1-1/2 cups grated cheese (sharp cheddar) |
1 can, 12 oz, flat beer (open and let sit for a few hours) |
Directions:
1. In a Large Sauce Pan melt butter and saute' carrots, celery and onion until limp.
2. Gradually blend in flour, salt and dry mustard.
3. Cook over medium heat until mixture just begins to brown.
4. Add Stock and turn heat to high.
5. Add Cheeses and beer, stirring constantly.
6. Bring to boil for a moment.
7. Reduce heat and serve.
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