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Beer and Cheese Soup




Source of Recipe


Birmingham News


List of Ingredients




1 quart water
1 rib celery -- finely diced
1 each carrot -- finely diced
1/3 cup finely diced onion
3 tablespoons granulated chicken stock base
8 ounces Budweiser Beer
1/3 pound Mexican Velveeta cheese -- cut in cubes
1/3 cup regular Velveeta cheese -- cut in cubes
4 ounces grated cheddar cheese
1/2 cup butter
8 tablespoons flour



Recipe



Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add Velveeta cheeses gradually, stirring until cheese melts. Blend in the cheddar. Make a roux of the butter and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness.