Beer Cheese Soup(Microwave)

  1. Combine carrot, onion and butter in a 2-quart glass measuring cup.
  2. Cover partially with plastic wrap; microwave on High 3 minutes, or until vegetables are tender.
  3. Stir in flour, bouillon granules, mustard, ginger, salt and pepper.
  4. Using whisk, blend in 2 cups milk.
  5. Cook on High 5 minutes, whisking midway through cooking.
  6. Once thickened, stir in cheese until melted.
  7. Blend in remaining 1 cup milk and beer.
  8. Microwave on 70% (Medium-high) for 2 minutes, or until heated through.
  9. 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)

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