50+ Friends Club Cookbook
Soups and Sandwiches
Return to
Cookbook Index | Chapter Index
Cheddar Cheese and Beer Soup
From the Kitchen of: Dave Speck
Note: Serves 6 but does not keep well in the refrigerator because the cheese gets gloppy.
| 1 | C | Onions, diced |
| 1 | C | Mushrooms, diced |
| 1 | C | Celery, diced |
| 1 | C | Carrots, diced |
| 3/4 | C | Butter |
| 1/2 | C | Flour |
| 1 | tsp | Dry mustard |
| 5 | C | Chicken broth |
| 1 | can | Beer |
| 6 | oz | Cheddar cheese, grated |
| 2 | tbs | Parmesan cheese, grated |
| | | Salt & pepper |
- Sauté the vegetables in butter. Add the flour and mustard; stir and cook for 5 minutes.
- Add the chicken broth, beer and cheese to the vegetables and simmer for 10 to 15 minutes. Add salt? and pepper. Serve alone or with any steamed crunchy vegetable.