| 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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