BEER AND CHEDDER CHEESE SOUP

Eddie Jordan

By
@EDWARDCARL

April Recipe

Rating:
★★★★★ 1 vote
Comments:
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

2 1/2 c
chicken stock
salt and pepper to taste
6 Tbsp
butter
1/4 c
celery diced
1/4 c
onion diced
1/4 tsp
dry mustard
3/4 c
flat beer
1 c
4 (oz.) chedder cheese
1/4 c
carrots diced
1/4 c
flour
1 Tbsp
parmesan cheese

Step-By-Step

1Saute celery, carrots, and onion in butter until tender, but not browned.
2Blend in flour, mustard, and chicken stock. Cook 5 minutes
3Blend in shredded cheese, parmasan cheese and beer. Season with salt and pepper to taste.
4Let simmer 20 minutes. Serve with French bread and a tossed salad. Makes 2 generous servings.
5NOTE: Save a beer to drink along your soup.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Low Fat, Kosher, Low Sodium
Hashtag: #april