| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Restaurant, Washington |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; or margarine |
| 1/2 |
c |
Celery; thinly sliced |
| 1/2 |
c |
Carrot; diced |
| 1/4 |
c |
Onion; chopped |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Thyme leaves |
| 4 |
c |
Chicken stock or canned chicken broth |
| 1 1/2 |
c |
Sharp cheddar cheese; shredded |
| 2 |
tb |
Parmesan cheese; grated |
| 12 |
oz |
Beer |
|
|
Salt and pepper |
|
|
Pretzels |
INSTRUCTIONS
In a 3 quart pan, melt butter over medium heat. Add celery, carrot and
onion and cook, stirring occasionally until onion is soft, about 10
minutes.
Stir in flour, mustard and thyme leaves and cook for I minute. Gradually
add stock Bring to a boil over medium-high heat, stirring often. Reduce
heat, cover and simmer, stirring occasionally, until vegetables are tender,
about 12 to 15 minutes.
Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer. Heat
until steaming. Season to taste with salt and pepper.
Serve with pretzels. Yield: 4 to 6 servings.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Chimacum Cafe, Chimacum, Washington
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”