Best Ever Beer Cheese Soup Recipe

• 1/4 c. butter
• 1 c. onions, minced
• 1/2 c. celery, minced
• 1/2 c. carrot, minced
• 1/4 c. fresh parsley, minced
• 2 cloves garlic, crushed
• 1/4 c. flour
• 3 teaspoon dry mustard
• 1/8 teaspoon pepper
• 2 c. Half & Half or possibly lowfat milk
• 1 c. 1/3-less salt chicken broth
• 12 ounce. (2 1/2 c.) American process cheese, cubed
• 1 (12 ounce.) can beer
• 2 c. popcorn, popped

1. Heat butter in large saucepan or Dutch oven over medium heat.
2. Stir in onions, celery, carrot, parsley and garlic.
3. Cook over medium heat 5 to 6 min or until vegetables are crisp-tender.
4. Stir in flour, mustard and pepper; mix well.
5. Cook 1 minute, stirring constantly.
6. Gradually add in Half & Half and chicken broth; mix well.
7. Cook, uncovered, over medium heat 10 to 15 min or until soup is thickened and thoroughly heated.
8. Stir in cheese and beer; cook 5 to 8 min or until cheese is melted, stirring frequently.
9. Don't BOIL; it will cause a skin to form.
10. Garnish with popcorn.

butter, onions, celery, carrot, fresh parsley, garlic, flour, dry mustard, pepper, milk, chicken broth, cheese, beer

Taken from cookeatshare.com/recipes/best-ever-beer-cheese-soup-54934 (may not work)