Tipsy Cheese Soup

Name: Tipsy Cheese Soup
Ingredients: 1/4 c. butter or margarine; 1 c. chopped onions; 1/2 c. chopped celery; 1/2 c. chopped carrots; 1/4 c. minced fresh parsley; 2 cloves garlic, minced; 1/4 c. flour; 1 Tbsp. dry mustard or Dijon mustard; 1/4 tsp. ground pepper; 2 c. half and half or milk; 1 c. chicken broth; 12 oz. cubed American process cheese or Cheez Whiz; 1 (12 oz.) can beer

13 ingredients

2 steps

Ingredients

1/4 c. butter or margarine
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. minced fresh parsley
2 cloves garlic, minced
1/4 c. flour
1 Tbsp. dry mustard or Dijon mustard
1/4 tsp. ground pepper
2 c. half and half or milk
1 c. chicken broth
12 oz. cubed American process cheese or Cheez Whiz
1 (12 oz.) can beer

Directions

1

Melt butter in large saucepan over medium heat. Stir in vegetables and cook until vegetables are tender crisp. Stir in flour, mustard and pepper; cook for 1 to 2 minutes.
2

Lower heat to medium-low. Gradually stir in half and half and broth. Cook, uncovered, 10 to 15 minutes until soup is thickened. Add cheese and beer. Stir constantly until cheese is melted. Do not boil. Yields 7 cups.