Cheddar, Beer, & Vegetable Soup
Cheddar, Beer, and Vegetable Soup recipe
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
diced |
|
| 1 | cup |
celery
diced |
|
| 1 | cup |
carrots
diced |
|
| 1 | cup |
mushrooms
diced |
*
|
| ¾ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
dry mustard
|
|
| 5 | cups |
chicken broth
or vegetable stock |
|
| 1 | bunch |
broccoli florets
|
*
|
| 11 | ounces |
beer
can or bottle, save a swallow for the cook |
|
| 6 | ounces |
cheddar cheese
grated |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
diced |
|
| 237 | ml |
celery
diced |
|
| 237 | ml |
carrots
diced |
|
| 237 | ml |
mushrooms
diced |
*
|
| 177 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
dry mustard
|
|
| 1.2 | l |
chicken broth
or vegetable stock |
|
| 1 | bunch |
broccoli florets
|
*
|
| 317.9 | ml/g |
beer
can or bottle, save a swallow for the cook |
|
| 173.4 | ml/g |
cheddar cheese
grated |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Sauté the diced vegetables in butter.
Mix flour and mustard into sautzed vegetables.
Add the chicken or vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.
Add beer and cheeses to the soup. Simmer 10 to 15 minutes.
Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
NOTES: Because of the cheese, this soup doesn't survive a night in the refrigerator very well.
