Beer and Cheese Soup (Washington)

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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: ChickenCuisine: Uncategorized

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