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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