Beer Cheddar Soup

1. 1

   In large saucepan over medium heat, saute carrots, onions and celery in margarine until tender.

2. 2

   In blender container or food processor bowl with metal blade, combine vegetable mixture with 3/4 cup of the milk; puree.

3. 3

   Return mixture to saucepan.

4. 4

   Lightly spoon flour into measuring cup; level off.

5. 5

   Blend flour into vegetable mixture.

6. 6

   Stir in remaining milk, broth and beer; cook until mixture boils and thickens, stirring constantly.

7. 7

   Boil 1 minute.

8. 8

   Remove from heat.

9. 9

   Add cheese; stir until melted. Garnish as desired.

10. 10

    Yields 7 (1-cup) servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.