CHEESE BEER SOUP

Well friends I'll be honest with you I'm not a fond of beer, but this  combination is a delight . Cheese and beer flavors are a great combination in this savory soup.will win the hearts of your friends not to mention stomach lol

Ingredients

• 1 cup carrots - chopped
• 1 cup celery - chopped
• 1 onion - chopped
• 2 teaspoons peanut oil
• 6 cups chicken stock or broth
• 1 1/2 cups Cheddar cheese - shredded or velveeta
• 2 teaspoons flour
• salt and pepper to taste
• 1/2 teaspoon dry mustard
• 1/4 teaspoon Tabasco sauce - more to taste
• 1/2 teaspoon Worcestershire sauce
• 12 ounces bottle of beer - any kind
• parsley for garnish

Container: large saucepan, small bowl

Directions

PREP 20 mins

COOK 45 mins

READY IN 1.25 hrs

• Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
• Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
• Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
• Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
• Turn the heat to low, continue to stir.
• Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
• Finally, add the beer and stir until the soup is hot.
• Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
• Garnish with parsley and serve with a crusty bread or bagel chips.