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Beer-Cheese Soup

List of Ingredients




1/2 cup shredded carrot
1/4 cup finely chopped onion
1/4 cup butter or margarine
3 tablespoons flour
1 teaspoon instant chicken bouillon
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ginger
1/8 teaspoon pepper
3 cups milk
1 1 /2 cups shredded Cheddar cheese (6 ounces)
1/2 cup beer

Recipe



In a medium saucepan cook shredded carrot and onion in butter till tender. Stir in flour bouillon, salt, dry mustard, ginger and pepper. Stir in milk all at once, mixing till smooth. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Reduce heat; add cheese and beer and continue cooking and stirring till cheese is melted and soup is heated through. Makes 4 servings.

*When using cheese in soups and stews, use low heat and be careful not to overcook. High temperatures and prolonged cooking will toughen the cheese. As a resutl, it will be stringy and curdled. Remember, when cheese is melted, it's cooked. Cheese that's shredded or cut into small pieces will melt the best.