Beer cheese soup

Beer cheese soup

Ingredients/Components

• flour - 1/2 c
• dry mustard - 1/2 tsp
• grated Parmesan cheese - 2 Tbsp
• salt and pepper to taste - 1 item
• cube margarine - 1/2 item
• Accent - 1/4 tsp
• chicken stock
• can beer - 1 item
• grated sharp Cheddar cheese - 6 oz
• 1/8-inch diced celery - 1/2 c
• 1/8-inch diced carrots - 1/2 c
• 1/8-inch diced onions - 1/2 c

How to make beer cheese soup:

Saute vegetables in margarine until tender, but not browned. Blend in flour, dry mustard and chicken broth. Cook at least 5 minutes. Blend in Cheddar cheese, Parmesan cheese and beer. Let simmer at least 10 minutes. Season and serve with French bread and tossed salad.

Specialty of old Coburg Inn out of Eugene, Oregon.

Recipe categories: Eggs/dairy, Cheese, Soups & stews.