Beer Cheese Soup VI

Creamy and wonderful with veggies. Oh, what the heck, add the whole can of beer. Serve with a small dollop of sour cream and some parsley or croutons. It is a great recipe -- enjoy!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 204 Calories

Ingredients

• 2 tablespoons butter
• ½ cup all-purpose flour
• 1 cup chopped onion
• 1 (12 fluid ounce) can or bottle beer
• 1 cup chopped celery
• 3 (14.5 ounce) cans chicken broth
• 8 ounces shredded Cheddar cheese
• 1 cup chopped carrots
• ½ teaspoon prepared Dijon-style mustard

Recipe Instructions

Step 1

In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.

Step 2

Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.