The Best Beer Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the best beer cheese soup I have ever tried and served in the bread bowls makes it even better. Ingredients:
3/4 cup butter |
1/2 cup thinly diced celery |
1/2 cup flour |
5 cups chicken stock |
2 tablespoons parmesan romano cheese |
1/4 teaspoon accent (msg) |
1/2 cup thinly diced carrots |
1/2 cup thinly diced onion |
1/2 teaspoon dry mustard |
6 ounces cheddar cheese |
1 bottle beer -- (11 oz size) |
salt and pepper to taste |
Directions:
1. Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste. Serve in bread bowls
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