(Source http://recipes.wenzel.net)
Categories: Soups
· Yield: 6 servings ·
1 c | · Diced onions |
1 c | · Diced celery |
1 c | · Diced carrots |
1 c | · Diced mushrooms |
3/4 c | · Butter |
1/2 c | · Flour |
1 t | · Dry mustard |
5 c | · Chicken or vegetable stock |
1 bn | · Broccoli |
11 fl oz | · Beer (use a can or bottle - and save a swallow for the cook!) |
6 oz | · Cheddar cheese, grated |
2 T | · Grated parmesan cheese |
· Salt | |
· Pepper |
1. Saute the diced vegetables in butter. Mix flour and mustard into sautéed vegetables. |
2. Add the chicken or vegetable stock to mixture and cook for five minutes. |
3. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. |
4. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. |
5. 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.
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