· 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|
|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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