Beer And Cheese Soup
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup chopped mushrooms
3/4 cup butter
1/2 cup flour
1 tsp. dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 oz. beer (use a can or bottle and save a swallow for the cook!)
6 oz. cheddar cheese, grated
2 Tbs. grated Parmesan cheese
Saute the diced vegetables in butter. Mix flour and mustard into
sautéed vegetables. Add the chicken or vegetable stock to mixture
and cook for 5 minutes. Break broccoli into small flowerets; cut
stems into bite-size pieces. Steam until tender-crisp. Add beer and
cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To
serve, place some broccoli into a soup bowl and ladle the soup over
it.
Note: Because of the cheese, this soup doesn't survive a night in
the refrigerator very well.