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BEER AND CHEESE SOUP

Source of Recipe

Aunt Saunny


List of 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 cups chicken or vegetable stock
1 bunch broccoli
11 fluid oz. beer (use a can or bottle and save a swallow
for the cook!)
6 oz. cheddar cheese, grated
2 Tbsp. grated parmesan cheese
salt & pepper to taste




Recipe

Sauté's the diced vegetables in butter. Mix flour and mustard into sautéed 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.
NOTE: This is another place you could use up some of that zucchini!