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Beer and Cheese Soup (Washington)
6 Servings
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Beer and Cheese Soup (Washington) Ingredients
1/4 c Butter; or
margarine
4 c
Chicken stock
or canned
1/2 c
Celery
; thinly sliced
1 1/2 c Sharp
cheddar
cheese;
1/2 c
Carrot
; diced
2 tb
Parmesan
cheese; grated
1/4 c
Onion
; chopped
12 oz
Beer
1/4 c
All-purpose flour
Salt and
pepper
1/2 ts Dry
mustard
Pretzels
1/4 ts
Thyme
leaves
Instructions for Beer and Cheese Soup (Washington)
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. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
Recipe by: Chimacum Cafe, Chimacum, Washington
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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