1½ cup butter
½ cup finely chopped celery
½ cup finely chopped carrots
½ cup finely chopped onions
½ cup flour
4 ½ cups chicken broth
½ teaspoon dry mustard
2 tablespoons Parmesan cheese
6 ounces grated Cheddar cheese
1 (12 oz.) can beer
Salt and pepper to taste
Popped corn
Melt butter in a large saucepan. Sauté vegetables until limp – do not brown. Stir flour into sautéed vegetables all at once and continue stirring, over low heat, until flour expands. Gradually add chicken broth, stirring constantly until thickened. Simmer 5 minutes. Blend in cheese and beer, stirring constantly until cheese melts. Add seasoning and simmer 10 minutes. Serve 6 to 8.
Instead of adding crackers to the soup I add popcorn.

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