Beer And Cheese Soup

Course : Cheeses
Serves: 1
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1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup chopped mushrooms
175 grams butter
60 grams flour
1 teaspoon dry mustard
1 liter chicken or vegetable stock
1 bunch broccoli
1/2 liter beer -- (use a can or bottle -- and save a swall
176 grams cheddar cheese -- grated
2 tablespoons grated parmesan cheese
1 teaspoon salt and pepper to taste

Preparation / Directions:

1. Saute the diced vegetables in butter. Mix flour and mustard into sauted vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes. 2. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. 3. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. 4. To serve, place some broccoli into a soup bowl and ladle the soup over it. Author's Notes: This is one of my favorite cold-weather soups; the 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. Because of the cheese, this soup doesn't survive a night in the refrigerator very well. Difficulty : easy. Precision : approximate measureme

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