Beer And Cheese Soup (Washington)
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Beer And Cheese Soup (Washington)
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Last updated 6/12/2012 1:08:12 AM. Recipe ID 34560. Report a problem with this recipe.
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      Title: Beer and cheese soup (washington)
 Categories: Soups/stews, Restaurant, Washington
      Yield: 6 Servings
 
    1/4 c  Butter; or margarine
    1/2 c  Celery; thinly sliced
    1/2 c  Carrot; diced
    1/4 c  Onion; chopped
    1/4 c  All-purpose flour
    1/2 ts Dry mustard
    1/4 ts Thyme leaves
      4 c  Chicken stock or canned
           -chicken broth
  1 1/2 c  Sharp cheddar cheese;
           -shredded
      2 tb Parmesan cheese; grated
     12 oz Beer
           Salt and pepper
           Pretzels
 
  In a 3 quart pan, melt butter over medium heat. Add celery, carrot and
  onion and cook, stirring occasionally until onion is soft, about 10
  minutes.
  
  Stir in flour, mustard and thyme leaves and cook for I minute.
  Gradually add stock Bring to a boil over medium-high heat, stirring
  often. Reduce heat, cover and simmer, stirring occasionally, until
  vegetables are tender, about 12 to 15 minutes.
  
  Stir in Cheddar and Parmesan cheeses. When cheese is melted, add
  beer. Heat until steaming. Season to taste with salt and pepper.
  
  Serve with pretzels. Yield: 4 to 6 servings.
  




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Recipe ID 34560 (Apr 03, 2005)

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