Beer cheese soup with popcorn
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine |
| 1 | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Carrot; chopped |
| ¼ | cup | Fresh parsley; chopped |
| 2 | Cloves garlic; minced | |
| ¼ | cup | Flour |
| 3 | teaspoons | Dry mustard |
| Pepper to taste | ||
| 2 | cups | Half and half |
| 1 | cup | Chicken broth |
| 2½ | cup | American cheese |
| 12 | ounces | Beer |
| 2 | cups | Popcorn; popped |
Directions
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