| 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 | t | Dry mustard |
| 5 | c | Chicken or vegetable stock |
| 1 | Broccoli | |
| 11 | Beer, use a can or bottle | |
| and save a swallow for | ||
| the | ||
| cook! | ||
| 6 | oz | Cheddar cheese, grated |
| 2 | T | Grated parmesan cheese |
| Salt | ||
| Pepper |
INSTRUCTIONS
Saute the diced vegetables in butter. Mix flour and mustard into sautzed 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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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 292
Total Fat: 33.2g
Cholesterol: 92.2mg
Sodium: 294.3mg
Potassium: 251.2mg
Carbohydrates: 13.9g
Fiber: 1.8g
Sugar: 2.9g
Protein: 10.2g