Cheddar Cheese Beer Soup

Cheddar Cheese Beer Soup

Ingredients:
¼ cup butter or margarine 4 cups chicken stock or regular canned
½ cup thinly sliced celery chicken broth
½ cup diced carrots 1 ½ cups (6 oz.) shredded sharp cheddar
½ cup chopped onion cheese
½ cup all purpose flour 2 tablespoons grated parmesan cheese
½ teaspoon dry mustard 1 can (12 oz.) beer
¼ teaspoon thyme leaves salt

Directions:
pepper
In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring
occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for
one 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 (12-15 minutes). Stir
in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste
with salt and pepper. Serve with pretzels. Makes 4-6 servings.
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Tricia Diehl