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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 1/2 cup butter
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup onion, finely diced
- 1/2 cup flour
- salt
- 1/2 teaspoon dry mustard
- 5 cups chicken broth
- 1 tablespoon parmesan cheese, grated
- 8 ounces sharp cheddar cheese, shredded
- 11 ounces beer, flat
Method
- ***Have all ingredients ready for mixing before you begin cooking.***.
- Melt butter in a large kettle-let butter froth but not brown.
- Add vegetables and saute until tender.
- Gradually blend in flour,turning heat down slightly.
- Add salt and dry mustard,rolling it between your fingers to avoid lumps.
- Cook mixture until it begins to brown.
- Add chicken broth,return to high heat.
- Add cheeses,blend and stir constantly.
- Add beer.
- Bring to a boil only for a minute,reduce heat and serve.
- ***Note-To reheat-Place in oven and warm slowly(275 degrees)so cheese won't curdle. Do not use direct heat.***.
