Beer Cheese Soup I

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

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 495 Calories

Ingredients

• ¾ cup butter
• ½ cup all-purpose flour
• salt to taste
• 1 (12 fluid ounce) can or bottle beer
• 2 tablespoons grated Parmesan cheese
• ground black pepper to taste
• 1 teaspoon mustard powder
• ½ cup chopped green onions
• 5 cups chicken broth
• 1 cup sliced carrots
• 8 ounces fresh mushrooms, sliced
• 1 cup sliced celery
• 1 small head cauliflower
• 8 ounces sharp Cheddar cheese, shredded

Recipe Instructions

Step 1

Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.

Step 2

Break up cauliflower into bite-size pieces, steam until just tender.

Step 3

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.