Serve this rich soup with a hearty loaf of bread.
Serves 4
1 stick of Butter
1 medium Onion, diced
2 stalks Celery, diced
1/2 cup Flour
4 cups Chicken broth
12 ounces of Beer (one can)
1 1/2 cups Sharp cheddar cheese, grated
1/2 teaspoon Dry mustard
Salt and white pepper to taste
Melt the butter in a heavy soup pot. Add the onion and
celery. Cook until just soft. Sprinkle on the flour and
cook for three minutes, stirring frequently. Slowly whisk
in first the broth, then the beer. Bring to a boil. Reduce
the heat. Slowly whisk in the cheese. Add the mustard.
Remove from the heat and serve immediately. To reheat,
place in a double boiler to prevent scorching.
Cheers
Serves 4
1 stick of Butter
1 medium Onion, diced
2 stalks Celery, diced
1/2 cup Flour
4 cups Chicken broth
12 ounces of Beer (one can)
1 1/2 cups Sharp cheddar cheese, grated
1/2 teaspoon Dry mustard
Salt and white pepper to taste
Melt the butter in a heavy soup pot. Add the onion and
celery. Cook until just soft. Sprinkle on the flour and
cook for three minutes, stirring frequently. Slowly whisk
in first the broth, then the beer. Bring to a boil. Reduce
the heat. Slowly whisk in the cheese. Add the mustard.
Remove from the heat and serve immediately. To reheat,
place in a double boiler to prevent scorching.
Cheers
