Cheddar Cheese Beer Soup
A family recipe for Cheddar Cheese Beer Soup from the Nelson Family Recipe Book.
ItalianChickenEasy15 minBy Northstar
Ingredients
Servings
4
- butter or margarine
- 4 cup chicken stock or regular canned
- thinly sliced celery chicken broth
- diced carrots 1 ½ cups shredded sharp cheddar
- chopped onion cheese
- all purpose flour 2 tablespoons grated parmesan cheese
- dry mustard 1 can beer
- thyme leaves salt
Instructions
- 1
pepper In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for one 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 (12-15 minutes). Stir in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste with salt and pepper. Serve with pretzels. Makes 4-6 servings. Cream of Mushroom Soup
Tags
soupnelson-family