Tavern soup

Yield: 7 Servings

Measure Ingredient

¼ c celery -- finely chopped ¼ c carrot -- finely chopped ¼ c green pepper -- finely

: chopped

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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