Recipe - Beer And Cheese Soup

1 cup Diced onions
1 cup Diced celery
1 cup Diced carrots
1 cup Diced mushrooms
Three fourths cup Butter
One half cup Flour
1 teaspoon Dry mustard
5 cup Chicken or vegetable stock
1 bn Broccoli
11 fl Beer (use a can or bottle
and save a swallow for the
cook!)
6 ounce Cheddar cheese, grated
2 tablespoon Grated parmesan cheese
Salt
Pepper

Saute the minced vegetables in butter. Mix flour and mustard into saut\zed
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes. Break broccoli into small flowerets; cut stems into
bitesizes pieces. Steam until tendercrisp. Add beer and cheeses to the
soup. Simmer 1015 minutes. Check seasonings. To serve, place some
broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the
cheese, this soup doesn't survive a night in the refrigerator very well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini