Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 7 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Melt margarine in a large saucepan or dutch oven over medium heat. 2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly. 4. Gradually add half and half and chicken broth; mix well. 5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated. 6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil. 7. Ladle into individual serving bowls, garnish with popcorn. Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu on Dec 18, 1997
