| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Dutch | Cheese, Soups | 7 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Carrot; chopped |
| 1/4 | c | Fresh parsley; chopped |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Flour |
| 3 | ts | Dry mustard |
| Pepper to taste | ||
| 2 | c | Half and half |
| 1 | c | Chicken broth |
| 2 1/2 | c | American cheese |
| 12 | oz | Beer |
| 2 | c | Popcorn; popped |
INSTRUCTIONS
1. Melt margarine in a large saucepan or dutch oven over medium heat. 2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly. 4. Gradually add half and half and chicken broth; mix well. 5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated. 6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil. 7. Ladle into individual serving bowls, garnish with popcorn. Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu <recipelu@geocities.com> on Dec 18, 1997
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