Beer And Cheese Soup

• 1 c. diced onions
• 1 c. diced celery
• 1 c. diced carrots
• 1 c. diced mushrooms
• 3/4 c. butter
• 1/2 c. flour
• 1 tsp. dry mustard
• 5 c. chicken or vegetable stock
• 1 bunch broccoli
• 11 fluid oz. beer (use a can or bottle and save a swallow for the cook!)
• 6 oz. Cheddar cheese, grated
• 2 Tbsp. grated Parmesan cheese
• salt and pepper to taste

1. Saut the diced vegetables in butter. Mix flour and mustard into sauteed vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes. Break broccoli into small flowerets; cut stems into bite-size pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10 to 15 minutes. Check seasonings.

onions, celery, carrots, mushrooms, butter, flour, dry mustard, chicken, broccoli, fluid, cheddar cheese, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126621 (may not work)