¼ c celery -- finely chopped ¼ c carrot -- finely chopped ¼ c green pepper -- finely
¼ c onion -- finely chopped
41¼ oz canned chicken broth
2 TB butter
1 ts salt
¼ ts pepper
⅓ c flour
3 c grated sharp cheddar cheese 12 oz can light beer -- at room : temperature
Combine celery, carrot, green pepper, and onion in slow-cooking pot.
Add broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth. Turn control to high. dissolve flour in small amount of water; add to broth. Add cheese, ½ cup at a time, stirring until blended. Pour in beef. Cover and cook on high 15 to 20 minutes.
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