In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Soups	6	Servings

INGREDIENTS

1	c	Diced onions
1	c	Diced celery
1	c	Diced carrots
1	c	Diced mushrooms
3/4	c	Butter
1/2	c	Flour
1	ts	Dry mustard
5	c	Chicken or vegetable stock
1	bn	Broccoli
11	fl	Beer (use a can or bottle and save a swallow for the cook!)
6	oz	Cheddar cheese, grated
2	tb	Grated parmesan cheese
		Salt
		Pepper

INSTRUCTIONS

Saute the diced vegetables in butter. Mix flour and mustard into saut&bsol;zed
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. NOTES: Because of the
cheese, this soup doesn't survive a night in the refrigerator very well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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