Secret Recipes

Beer & Cheese Soup

• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced mushrooms
• 3/4 cup butter
• 1/2 cup flour
• 1 tsp dry mustard
• 5 cups chicken or vegetable stock
• 1 bunch broccoli
• 11 oz beer (use a can or bottle and save a swallow for the cook!)
• 6 oz cheddar cheese, grated
• 2 Tbsp grated parmesan cheese
• salt and pepper to taste

Sauté the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes.

Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.

To serve, place some broccoli into a soup bowl and ladle the soup over it.

Servings:

6

Source:

Carnegie Mellon's School of Computer Science