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Beer and Cheese Soup




Source of Recipe


1 Comfort Foods


List of Ingredients




1/4 cup butter -- or margarine
1/2 cup celery -- thinly sliced
1/2 cup carrot -- diced
1/4 cup onion -- chopped
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon thyme leaves
4 cups chicken stock or canned chicken broth
1 1/2 cups sharp cheddar cheese -- shredded
2 tablespoons parmesan cheese -- grated
12 ounces beer
salt and pepper
pretzels


Recipe



In a 3 quart pan, melt butter over medium heat. Add celery, carrot and
onion and cook, stirring occasionally until onion is soft, about 10
minutes.

Stir in flour, mustard and thyme leaves and cook for I minute. Gradually
add stock Bring to a boil over medium-high heat, stirring often. Reduce
heat, cover and simmer, stirring occasionally, until vegetables are
tender, about 12 to 15 minutes.

Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer.
Heat until steaming. Season to taste with salt and pepper.

Serve with pretzels. Yield: 4 to 6 servings.