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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

Saut�'s the diced vegetables in butter. Mix flour and mustard into saut�ed 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!