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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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We love this soup - very comforting on a cold day! The recipe is from Complete Crockery Cookery. Ingredients:
1 stalk celery, thinly sliced |
1 carrot, peeled and thinly sliced |
1/4 cup green pepper, finely chopped |
1 small onion, finely chopped |
3 (14 1/2 ounce) cans chicken broth |
1 (12 ounce) can light beer, room temperature |
1/2 teaspoon salt |
1/4 teaspoon pepper |
5 tablespoons cornstarch |
1/4 cup water |
1 cup shredded sharp cheddar cheese |
Directions:
1. Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
2. After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.
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