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Friday, February 13, 2009

Beer Cheese Soup

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 teaspoon dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fluid ounces beer
6 ounces cheddar cheese, grated
2 tablespoons grated parmesan cheese
Salt and pepper

Sauté the diced vegetables in butter. Mix flour and mustard into sautéed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite sizes 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.

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