Beer Cheese Soup

1. 1

   Combine beer and chicken in 3-quart saucepan; stir over medium-high heat until stock is dissolved.

2. 2

   Add carrot, celery and onion; cover and simmer until vegetables are tender.

3. 3

   Blend 1 1/2 cups milk with flour in medium bowl.

4. 4

   Gradually stir flour mixture into soup, blending well.

5. 5

   Add remaining milk and cook, stirring until thickened, about 15 minutes.

6. 6

   Blend in cheese slowly, stirring until melted.

7. 7

   Season to taste with salt and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.