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Ingredients
| onions: 1 (coarsely chopped) |
| green bell pepper: 1 (coarsely chopped) |
| celery: 2 stalks (cut into small pieces) |
| carrots: 2 (cut into small pieces) |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| soup - chicken broth: 3 1/2 cups |
| cheddar cheese (shredded): 3 cups (grated) |
| 2% milk: 1 1/2 cups |
| sherry (wine): 2 Tbl (optional) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| parsley (for garnish) |
| beer (at room temperature) |
Cheese Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Combine first 4 ingredients in a blender and finely chop.
- Melt butter in a 3 quart saucepan over medium heat.
- Add vegetables and cook for 8 to 10 minutes, stirring occasionally.
- Add flour and stir until well blended.
- Pour in chicken broth and bring to a boil, stirring constantly, until soup is slightly thick.
- Remove from heat.
- Add cheese and allow to melt,
- Add milk, sherry, salt and pepper to taste and mix thoughly.
- Ladle into warmed mugs and sprinkle with parsley.
- Top with a small amount of beer before serving.