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Ingredientes
- 1/4 c. Butter, or possibly margarine
- 1/2 c. Celery, thinly sliced
- 1/2 c. Carrot, diced
- 1/4 c. Onion, minced
- 1/4 c. All-purpose flour
- 1/2 tsp Dry mustard
- 1/4 tsp Thyme leaves
- 4 c. Chicken stock or possibly canned chicken broth
- 1 1/2 c. Sharp cheddar cheese, shredded
- 2 Tbsp. Parmesan cheese, grated
- 12 ounce Beer Salt and pepper Pretzels
Direcciones
- In a 3 qt pan, heat butter over medium heat. Add in celery, carrot and onion and cook, stirring occasionally till onion is soft, about 10 min.
- Stir in flour, mustard and thyme leaves and cook for I minute. Gradually add in stock Bring to a boil over medium-high heat, stirring often. Reduce heat, cover and simmer, stirring occasionally, till vegetables are tender, about 12 to 15 min.
- Stir in Cheddar and Parmesan cheeses. When cheese is melted, add in beer. Heat till steaming. Season to taste with salt and pepper.
- Serve with pretzels.
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 170 | 69% |
| Total Fat 19.35g | 24% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 552mg | 23% |
| Potassium 228mg | 7% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.05g | 1% |
| Protein 11.28g | 18% |
