(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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