Beer Cheese Soup(Microwave)
- 1/2 c. shredded carrot
- 1/4 c. finely chopped onion
- 1/4 c. butter
- 3 Tbsp. flour
- 1 tsp. instant chicken bouillon granules
- 1/4 tsp. dry mustard
- 1/8 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 c. milk
- 1 1/2 c. shredded Cheddar (6 oz.)
- 1/2 c. beer
- Combine carrot, onion and butter in a 2-quart glass measuring cup.
- Cover partially with plastic wrap; microwave on High 3 minutes, or until vegetables are tender.
- Stir in flour, bouillon granules, mustard, ginger, salt and pepper.
- Using whisk, blend in 2 cups milk.
- Cook on High 5 minutes, whisking midway through cooking.
- Once thickened, stir in cheese until melted.
- Blend in remaining 1 cup milk and beer.
- Microwave on 70% (Medium-high) for 2 minutes, or until heated through.
- Makes slightly more than 1 quart.
carrot, onion, butter, flour, instant chicken, dry mustard, ground ginger, salt, pepper, milk, cheddar, beer
Taken from www.cookbooks.com/Recipe-Details.aspx?id=696370 (may not work)