Post by marlaoh on Oct 21, 2002 7:08:01 GMT -6
Beer Cheese Soup
1/4 cup margarine or butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped fresh parsley
2 garlic cloves, crushed
1/4 cup all-purpose flour
3 teaspoons dry mustard
1/8 teaspoon pepper
2 cups half and half, or milk
1 cup chicken broth
12 ounces (2 1/2 cups) cubed American cheese
1 (12-ounce) can beer
2 cups popped popcorn
1. Melt margarine in large saucepan or Dutch oven over medium heat. Stir
in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or
until vegetables are crisp-tender.
2. Stir in flour, dry mustard and pepper; mix well. Cook 1 minute,
stirring constantly. Gradually add half-and-half and chicken broth; mix
well. Cook 10 to 15 minutes or until soup is thickened and thoroughly
heated, stirring occasionally.
3. Add cheese and beer; cook 5 to 8 minutes or until cheese is melted,
stirring frequently. Do not boil. Sprinkle individual servings with
popcorn. Yield: 7 servings.
1/4 cup margarine or butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped fresh parsley
2 garlic cloves, crushed
1/4 cup all-purpose flour
3 teaspoons dry mustard
1/8 teaspoon pepper
2 cups half and half, or milk
1 cup chicken broth
12 ounces (2 1/2 cups) cubed American cheese
1 (12-ounce) can beer
2 cups popped popcorn
1. Melt margarine in large saucepan or Dutch oven over medium heat. Stir
in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or
until vegetables are crisp-tender.
2. Stir in flour, dry mustard and pepper; mix well. Cook 1 minute,
stirring constantly. Gradually add half-and-half and chicken broth; mix
well. Cook 10 to 15 minutes or until soup is thickened and thoroughly
heated, stirring occasionally.
3. Add cheese and beer; cook 5 to 8 minutes or until cheese is melted,
stirring frequently. Do not boil. Sprinkle individual servings with
popcorn. Yield: 7 servings.