Beer Cheese Soup I

Cooking Recipes Catalogue
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Beer, Parmesan and cheddar cheeses are added to chicken stock with cauliflower, carrots, celery and mushrooms in this satisfying soup seasoned with dry mustard.

INGREDIENTS (for 6 servings):

PREPARATION:

  • Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
  • Break up cauliflower into bite-size pieces, steam until just tender.
  • Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.