Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

Check out more of Linda's great Soup, Stew and Chili Recipes.

1 cup butter or margarine
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour  
1 teaspoon prepared mustard
8 cups vegetable or chicken broth
1 (12-ounce) can beer (preferably flat)
2 cups shredded sharp cheddar cheese
3 tablespoons freshly grated parmesan cheese
Chopped fresh parsley

In a large soup pot over medium heat, melt butter or margarine. Add celery, carrots, and onion; saute until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor blender; whirl until smooth; set aside.

In the soup pot over medium heat, make a roux with reserved butter or margarine, flour, and prepared mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.

Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with parmesan cheese and parsley.

Makes 8 servings.