Beer Cheese Soup V

Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don’t rush it!

Step: 1

In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.

Step: 2

When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

Per Serving: 383 calories; protein 12.6g; carbohydrates 13g; fat 30.2g; cholesterol 84.5mg; sodium 416.5mg.