Cheese and Vegetable Soup with Beer
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A light soup which makes a pleasing first course for a dinner party. Or serve it with small sandwiches for lunch.
INGREDIENTS
1 large onion, finely chopped
1 large celery stalk, finely chopped
1 large carrot, finely chopped
6 cups chicken stock
1/2 cup butter
3/4 cup flour
1-1/2 cups milk
1 can or bottle (12-ounces) beer
1/2 pound shredded Cheddar cheese, 2 cups
1/2 cup minced parsley
Salt and white pepperSimmer onion, celery and carrot in 2 cups stock until tender (about 20 minutes).
In a large soup pot, melt butter; stir in flour. Gradually stir in remaining stock. Add milk, beer, and vegetables with stock.
Cook, stirring constantly, until slightly thickened.
Just before serving, add cheese. Cook slowly, stirring until melted. Stir in parsley. Season to taste with salt and pepper.
Makes about 10 cups