| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup, Cookbook | 5 | Servings | |
INGREDIENTS
| 1 | md | Onion, chopped (about 1/2 cup) |
| 2 | tb | Margarine, or butter |
| 12 | oz | Beer, (1 can or bottle) |
| 1/2 | c | Carrot, finely chopped |
| 1/2 | c | Celery, finely chopped |
| 2 | c | Chicken broth |
| 1 | ts | Salt |
| 1 | ts | Ground cumin |
| 1/4 | ts | Ground nutmeg |
| 1 | ds | Ground cloves |
| 1 | ds | Pepper |
| 1 | c | Dairy sour cream |
| 4 | oz | Cheddar cheese, or monterey jack cheese, cut into 1/4-inch cubes (about 1 cup) |
| 5 | SERVINGS (about 1 cup each) |
INSTRUCTIONS
Cook and stir onion in margarine in 2 quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. MC formatted by Brenda Adams <[email protected]>;mc 6/5/97 Recipe by: Betty Crocker's Southwest Cooking Posted to MC-Recipe Digest V1 #636 by Badams <[email protected]> on Jun 05, 1997
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