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

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)