Beer & Cheese Soup Recipe

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Beer & Cheese Soup Ingredients

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cup chicken or vegetable stock
1 bunch broccoli
11 fl beer (use a can or bottle and save, a swallow for the
6 oz cheddar cheese, grated
2 tbsp grated parmesan cheese
1 salt
1 pepper

A Recipe for
Beer & Cheese Soup

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This is a recipe for Beer & Cheese Soup from the recipe cookbook of Recipes-to-go (Drink)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Beer & Cheese Soup

A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

Beer & Cheese Soup Directions

Saute the diced vegetables in butter. Mix flour and mustard into
saut\zed vegetables. Add the chicken or vegetable stock to mixture
and cook for five minutes. Break broccoli into small flowerets; cut
stems into bite-sizes pieces. Steam until tender-crisp. Add beer and
cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To
serve, place some broccoli into a soup bowl and ladle the soup over
it. NOTES: Because of the cheese, this soup doesn't survive a night
in the refrigerator very well.

Serves: 6

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Beer & Cheese Soup Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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