| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 7 | Servings | ||
INGREDIENTS
| 1/4 | c | Celery — finely chopped |
| 1/4 | c | Carrot — finely chopped |
| 1/4 | c | Green pepper — finely |
| Chopped | ||
| 1/4 | c | Onion — finely chopped |
| 41 1/4 | oz | Canned chicken broth |
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Flour |
| 3 | c | Grated sharp cheddar cheese |
| 12 | oz | Can light beer — at room |
| Temperature |
INSTRUCTIONS
Combine celery, carrot, green pepper, and onion in slow-cooking pot. Add broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth. Turn control to high. dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beef. Cover and cook on high 15 to 20 minutes. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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