Recipe - Beer And Cheese Soup (Washington)

One fourth cup Butter; or margarine
One half cup Celery; thinly cut or sliced up
One half cup Carrot; minced
One fourth cup Onion; chopped
One fourth cup Allpurpose flour
One half teaspoon Dry mustard
One fourth teaspoon Thyme leaves
4 cup Chicken stock or canned
chicken broth
1 One half cup Sharp cheddar cheese;
shredded
2 tablespoon Parmesan cheese; grated
12 ounce Beer
Salt and pepper
Pretzels

In a 3 quart pan, melt butter over medium heat. Add celery, carrot and
onion and cook, stirring occasionally until onion is soft, about 10
minutes.

Stir in flour, mustard and thyme leaves and cook for I minute. Gradually
add stock Bring to a boil over mediumhigh heat, stirring often. Reduce
heat, cover and simmer, stirring occasionally, until vegetables are tender,
about 12 to 15 minutes.

Stir in Cheddar and Parmesan cheeses. When cheese is melted, add beer. Heat
until steaming. Season to taste with salt and pepper.

Serve with pretzels. Yield: 4 to 6 servings.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Chimacum Cafe, Chimacum, Washington