|
|
Ingredients:
1 c. finely chopped celery
1 c. finely chopped carrot
1/2 c. finely chopped onion
8 chicken bouillon cubes, dissolved
in 8 c. boiling water or 2 qts.
chicken broth
1 c. butter, melted
8 oz. beer
16 oz. Cheddar cheese, shredded
Directions:
Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth. Cook and stir until thickened; boil 1 minute. Reduce heat; add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. Garnish with popcorn. 12 servings.
The Most Popular Soup Cookbooks
• Chinese Rice and Noodles: With Appetizers, Soups and Sweets (Wei-Chuan Cookbook)• The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker• Pleasures of the Vietnamese Table• The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)• 50 Chowders: One Pot Meals - Clam, Corn, & Beyond• New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup• Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up• Vegetable Soups from Deborah Madison's Kitchen• Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats• The Big Book of Appetizers: More Than 250 Recipes for Any Occasion |
|
|
