Beer Cheese Soup
This is a easy recipe I found in one of my favorite cookbooks called "The Red Hat Society Cookbook". I hope you enjoy it.
1Combine the two dry soup mixes in 6 C water in a large pot. Bring to a boil and reduce to simmer for 15 minutes. Strain, reserving the broth. In a blender process the chicken and celery soups with the remaining 1/2 C water. Add to the broth. Add cheese and beer and cook over low heat until the cheese has melted.