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Beer And Cheddar Soup

Chef.Foodie's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Finely chopped carrots 1 Cup (16 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Thinly sliced leeks 1 Cup (16 tbs)
  Thyme leaves 1⁄4 Teaspoon
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Canned regular strength chicken broth 14 1⁄4 Ounce (1 Can)
  Beer 1⁄2 Cup (8 tbs) (At Room Temperature)
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)
Directions

Place butter in a 1 1/2-quart microwave-proof bowl.
Microwave, uncovered, on HIGH (100%) for 45 seconds or until melted.
Stir in carrots, celery, leeks, and thyme.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or just until carrots are tender when pierced.
Stir in flour and mustard.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Stirring constantly with a wooden spoon, gradually add broth; blend well.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until broth is thickened.
Stir in beer, re-cover, and microwave on HIGH (100%) for 2 minutes.
Stir in cheese, a few tablespoons at a time, stirring after each addition until cheese is melted.
Let stand for 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Holiday, Gourmet
Ingredient: 
Cheese
Cook Time: 
15 Minutes
Servings: 
2

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