BEER CHEESE SOUP
1 c. finely chopped
1 c. finely chopped carrot
1/2 c. finely chopped onion
8 chicken bouillon cubes, dissolved
in 8 c. boiling water or 2 qts.
1 c. butter, melted
8 oz. beer
16 oz. Cheddar cheese, shredded
Boil celery, carrot and onion in broth until almost tender, about 10
minutes. Mix flour and butter, stir into broth. Cook and stir until
thickened; boil 1 minute. Reduce heat; add beer and cheese. Mix until
smooth and cheese melts. Heat just to serving temperature. Garnish with
popcorn. 12 servings.
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