Beer Cheddar Soup

• 1 c. shredded carrots
• 1 c. chopped onions
• 1 c. chopped celery
• 6 Tbsp. margarine or butter
• 1 1/2 c. milk
• 1/2 c. all-purpose, or unbleached flour
• 3 c. chicken broth
• 1 c. beer
• 8 oz. (2 c.) shredded Cheddar cheese

1. In large saucepan over medium heat, saute carrots, onions and celery in margarine until tender.
2. In blender container or food processor bowl with metal blade, combine vegetable mixture with 3/4 cup of the milk; puree.
3. Return mixture to saucepan.
4. Lightly spoon flour into measuring cup; level off.
5. Blend flour into vegetable mixture.
6. Stir in remaining milk, broth and beer; cook until mixture boils and thickens, stirring constantly.
7. Boil 1 minute.
8. Remove from heat.
9. Add cheese; stir until melted. Garnish as desired.
10. Yields 7 (1-cup) servings.

carrots, onions, celery, margarine, milk, allpurpose, chicken broth, beer, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204002 (may not work)