BEER-CHS-SOUP() - BEER & CHEESE SOUP

One of my favorite cold-weather soups, this recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator.

INGREDIENTS (Serves 6)

200 g (1 cup)

diced onions

200 g (1 cup)

diced celery

250 g (1 cup)

diced carrots

100 g (1 cup)

diced mushrooms

175 g (¾ cup)

butter

50 g (½ cup)

flour

5 ml (1 tsp)

dry mustard

1.25 l (5 cups)

chicken or vegetable stock

(1 bunch)

broccoli

30 cl (11 oz)

beer (use a can or bottle and save a swallow for the cook!)

200 g (6 oz)

cheddar cheese, grated

15 g (2 Tbsp)

grated parmesan cheese

salt

pepper

PROCEDURE

(1)

Saut\z\(aae the diced vegetables in butter.

(2)

Mix flour and mustard into saut\z\(aaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes.

(3)

Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp.

(4)

Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.

(5)

To serve, place some broccoli into a soup bowl and ladle the soup over it.

NOTES

RATING