Beer And Cheddar Soup

A soup lover’s delight, hearty yet subtly flavored; serve with toasted french bread.

In a 3 quart saucepan , combine beer and bouillon powder or granules.

Cook over medium heat stirring frequently , until dissolved.

Add carrot and celery.

Separate onion into rings.

Add to beer mixture.

Bring to a boil.

Reduce heat.

Simmer , covered , 10 minutes place flour in small bowl.

Gradually stir or whisk in 1 1 / 2 cups milk until smooth.

Gradually stir into soup until blended.

Stir remaining 1 1 / 2 cups milk into soup.

Cook , stirring frequently , until thickened , about 15 minutes.

Add cheese a little at a time , stirring after each addition , until cheese melts.

Add salt and pepper.

Cook 1 minute.

Do not boil.

Serve immediately.

Herbs , spices & flavorings.

beer, instant chicken bouillon granules, carrot, celery, onion, all-purpose flour, milk, sharp cheddar cheese, salt, ground black pepper