Beer Cheese Soup

Or Cheesy Beer Soup…which ever you prefer.  It’s been down right arctic here.  In fact it has been warmer on the Kenai Peninsula at some of our favorite places than it has here in Idaho.  Whats up with that????  Sooooo…with the temps low and the leftovers as well….here goes.

BEER CHEESE SOUP

1 stick butter

1/2 cup chopped carrots

1/2  cup chopped celery

1/2 cup chopped onion

1 tsp mustard powder

1/2 cup flour

1/2 box of chicken stock

2 12oz bottles of beer

1 cup milk

1/2 lb shredded monterey jack cheese

1/2 lb shredded sharp cheddar

1/2 cup shredded parmesan cheese

Saute veggies til tender in butter.  Add mustard and flour to coat.  Add chicken stock and cook till thick.  Add cheese and beer alternately until melted and then salt and pepper to taste.   Serve with crusty bread or rolls.

Okay….all these amounts are approximate.  I just kept adding until I got the consistency and the taste I wanted.  As far as beer goes, once again I used whatever leftovers were in the beer fridge.

I served with left over rolls I had made for Christmas from the oatmeal bread recipe.  The were just heavy enough to stand up to some heavy dipping.  I have enough leftover to serve with my last package of German sausages.  Tonite…maybe??

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