Beer and Cheddar Soup
|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)|
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.