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Prep Time: 25 Minutes Cook Time: 52 Minutes |
Ready In: 77 Minutes Servings: 6 |
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This soup is soooooo good, you'll forget about the main course! Ingredients:
1 cup celery, chopped fine |
1 cup onion, chopped fine |
3/4 cup oil |
1 1/2 cups flour |
2 cups milk or 2 cups half-and-half |
3 cups chicken stock |
2 tablespoons mustard powder |
1 tablespoon worcestershire sauce |
black pepper |
1 dash tabasco sauce |
1 teaspoon salt |
1 1/2 lbs sharp cheddar cheese, grated (or less) |
18 ounces beer |
Directions:
1. Saute celery and onions in oil until transparent.
2. Add flour and cook about 7 mins (do not let onions get brown).
3. Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
4. Cook, about 45 mins on low heat.
5. Add the shredded cheese; mix well.
6. Add the beer; mix.
7. Heat through (do not boil).
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