| 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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