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Categories:
butter onions celery carrots fresh parsley garlic flour mustard ground pepper milk chicken broth cheese beer
Viewed: 48 - Published at: 7 years agoIngredients
- 1/4 c. butter or margarine
- 1 c. chopped onions
- 1/2 c. chopped celery
- 1/2 c. chopped carrots
- 1/4 c. minced fresh parsley
- 2 cloves garlic, minced
- 1/4 c. flour
- 1 Tbsp. dry mustard or Dijon mustard
- 1/4 tsp. ground pepper
- 2 c. half and half or milk
- 1 c. chicken broth
- 12 oz. cubed American process cheese or Cheez Whiz
- 1 (12 oz.) can beer
Method
- Melt butter in large saucepan over medium heat. Stir in vegetables and cook until vegetables are tender crisp. Stir in flour, mustard and pepper; cook for 1 to 2 minutes.
- Lower heat to medium-low. Gradually stir in half and half and broth. Cook, uncovered, 10 to 15 minutes until soup is thickened. Add cheese and beer. Stir constantly until cheese is melted. Do not boil. Yields 7 cups.
