Beer And Cheddar Soup

• 2 1/2 cups beer (about 20 oz.)
• 2 1/2 tablespoons instant chicken bouillon granules
• 1 cup shredded carrot
• 1 cup thinly sliced celery
• 2/3 cup thinly sliced onion
• 1/3 cup all-purpose flour
• 3 cups milk
• 4 cups shredded sharp cheddar cheese (1 lb.)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

1. In a 3 quart saucepan, combine beer and bouillon powder or granules.
2. Cook over medium heat stirring frequently, until dissolved.
3. Add carrot and celery.
4. Separate onion into rings; add to beer mixture.
5. Bring to a boil.
6. Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
7. Gradually stir or whisk in 1 1/2 cups milk until smooth.
8. Gradually stir into soup until blended.
9. Stir remaining 1 1/2 cups milk into soup.
10. Cook, stirring frequently, until thickened, about 15 minutes.
11. Add cheese a little at a time, stirring after each addition, until cheese melts.
12. Add salt and pepper.
13. Cook 1 minute; do not boil.
14. Serve immediately.
15. Herbs, Spices & Flavorings.

beer, instant chicken, carrot, celery, onion, flour, milk, cheddar cheese, salt, ground black pepper

Taken from www.food.com/recipe/beer-and-cheddar-soup-204743 (may not work)