Yield: 7 Servings
Measure | Ingredient |
---|---|
¼ cup | Margarine |
1 cup | Onion; chopped |
½ cup | Celery; chopped |
½ cup | Carrot; chopped |
¼ cup | Fresh parsley; chopped |
2 \N | Cloves garlic; minced |
¼ cup | Flour |
3 teaspoons | Dry mustard |
\N \N | Pepper to taste |
2 cups | Half and half |
1 cup | Chicken broth |
2½ cup | American cheese |
12 ounces | Beer |
2 cups | Popcorn; popped |
1. Melt margarine in a large saucepan or dutch oven over medium heat.
2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly.
4. Gradually add half and half and chicken broth; mix well.
5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated.
6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil.
7. Ladle into individual serving bowls, garnish with popcorn.
Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@...> on Dec 18, 1997