moiram@osage.csc.ti.com (Moira Mallison) (03/22/91)
This is one of my favorite cold-weather soups; the recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator. BEER AND CHEESE SOUP 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup chopped mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 oz beer (use a can or bottle and save a swallow for the cook!) 6 oz. cheddar cheese, grated 2 Tbsp grated parmesan cheese Salt and Pepper to taste Saute the diced vegetables in butter. Mix flour and mustard into sauted vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. Note: Because of the cheese, this soup doesn't survive a night in the refrigerator very well. Moira Mallison