Beer Cheese Soup V

1. 1

   In a large saucepan over medium high heat, melt butter.

2. 2

   Cook celery, carrots and onion in butter until onion is translucent.

3. 3

   Stir in flour and mustard to coat vegetables.

4. 4

   Pour in chicken broth and simmer until slightly thickened.

5. 5

   Puree mixture in a blender or food processor or using an immersion blender.

6. 6

   Return to pot.

7. 7

   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.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.