Beer and Cheddar Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 1 cup each finely chopped carrots and celery | ||
| Leeks | 1 Cup (16 tbs), thinly sliced | |
| Thyme leaves | 1/4 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| Dry mustard | 1/4 Teaspoon | |
| Regular | 1 Can (10oz) | |
| 1/2 cup beer, at room temperature | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
Directions
Place butter in a 1 1/2-quart microwave-proof bowl.
Microwave, uncovered, on HIGH (100%) for 45 seconds or until melted.
Stir in carrots, celery, leeks, and thyme.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or just until carrots are tender when pierced.
Stir in flour and mustard.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Stirring constantly with a wooden spoon, gradually add broth; blend well.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until broth is thickened.
Stir in beer, re-cover, and microwave on HIGH (100%) for 2 minutes.
Stir in cheese, a few tablespoons at a time, stirring after each addition until cheese is melted.
Let stand for 2 minutes.
Microwave, uncovered, on HIGH (100%) for 45 seconds or until melted.
Stir in carrots, celery, leeks, and thyme.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or just until carrots are tender when pierced.
Stir in flour and mustard.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Stirring constantly with a wooden spoon, gradually add broth; blend well.
Cover with wax paper and microwave on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until broth is thickened.
Stir in beer, re-cover, and microwave on HIGH (100%) for 2 minutes.
Stir in cheese, a few tablespoons at a time, stirring after each addition until cheese is melted.
Let stand for 2 minutes.
Chef
