Beer Cheese Soup

Contributed By: Janis Limon


1 cup butter
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup all-purpose flour
1 teaspoon mustard
8 cups chicken broth
1 12 oz. can beer, preferably flat
2 cups shredded Cheddar cheese
3 tablespoons freshly grated Parmesan cheese
chopped fresh parsley


1. In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion. saute until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor or blender, whirl until smooth, set aside.
2. In the soup pot over medium heat, make a roux with reserved butter, flour, and mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.
3. Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and Cheddar cheese, simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.
Serving Size 8

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