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Cheesy Beer Vegetable Soup

chef.gonzalo's picture
Ingredients
  Onion 1 Large, finely chopped to make 1 cup
  Green pepper 1 Medium, chopped to make 1/2 cup
  Butter/Margarine 2 Tablespoon
  Parsnips 2 Cup (32 tbs), chopped
  Canned whole kernel corn 16 Ounce (1 Can)
  Chicken broth 2 Cup (32 tbs)
  Beer 12 Ounce (1 Can)
  Canned mushroom stems and pieces 4 Ounce (1 Can)
  Dry mustard 1⁄2 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
  All-purpose flour 3 Tablespoon
  American cheese 8 Ounce, shredded (2 Cups)
Directions

MAKING
1. In a saucepan, heat butter or margarine and cook onion and green pepper till tender but not brown.
2. Combine parsnips, un-drained corn, chicken broth, beer, un-drained mushrooms, and mustard, bring the mixture to boil.
3. Reduce heat; cover and simmer for about 30 minutes or till parsnips are done.
4. In screw-top jar combine water and flour, cover and shake till thoroughly mixed.
5. Stir into hot vegetable mixture; cook till the mixture is thick and bubbly, stirring continuously.
6. Stir in the shredded cheese and continue heating till cheese is melted.

SERVING
7. Arrange the soup into individual serving bowl and serve immediately with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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