Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion; Chopped, 1 Medium |
| 2 tablespoons | Margarine Or Butter |
| 12 ounces | Beer; Any Brand, 1 Btl/can |
| ½ cup | Carrot; Finely Chopped |
| ½ cup | Celery; Finely Chopped |
| 2 cups | Chicken Broth |
| 1 cup | Cheese; * |
| 1 teaspoon | Salt |
| 1 teaspoon | Cumin; Ground |
| ¼ teaspoon | Nutmeg; Ground |
| 1 x | Cloves; Ground, Dash of |
| 1 x | Pepper; Dash Of |
| 1 cup | Dairy Sour Cream |
GARNISH
* Use Cheddar Or Monterrey Jack cut into ¼-inch Cubes. (4 oz) ~------------------------------------------------------ ~----------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese.