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Receta Beer And Cheese Soup (Washington)

by Global Cookbook

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

1. 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.
2. 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.
3. Stir in Cheddar and Parmesan cheeses. When cheese is melted, add in beer. Heat till steaming. Season to taste with salt and pepper.
4. Serve with pretzels.
5. Yield: 4 to 6 servings.

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