Beer and cheese soup (washington)

Yield: 6 Servings

Measure Ingredient
¼ cup Butter; or margarine
½ cup Celery; thinly sliced
½ cup Carrot; diced
¼ cup Onion; chopped
¼ cup All-purpose flour
½ teaspoon Dry mustard
¼ teaspoon Thyme leaves
4 cups Chicken stock or canned chicken broth
1½ cup Sharp cheddar cheese; shredded
2 tablespoons Parmesan cheese; grated
12 ounces Beer
\N \N Salt and pepper
\N \N Pretzels

In a 3 quart pan, melt butter over medium heat. Add celery, carrot and onion and cook, stirring occasionally until onion is soft, about 10 minutes.

Stir in flour, mustard and thyme leaves and cook for I minute. Gradually add stock Bring to a boil over medium-high heat, stirring often. Reduce heat, cover and simmer, stirring occasionally, until vegetables are tender, about 12 to 15 minutes.

Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer. Heat until steaming. Season to taste with salt and pepper.

Serve with pretzels. Yield: 4 to 6 servings.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chimacum Cafe, Chimacum, Washington

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