Ingredients
Directions
In your soup pot melt your butter and saute the carrots, onions and celery till they are done but not browned.
Next blend in the dry ingredients (flour, and dry mustard) into the pot with the sauted vegetables.
Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes.
Add in cheddar cheese, Parmesan-Romano cheese, and beer.
Let simmer over low heat for 30 minutes.
Ingredients
Directions
In your soup pot melt your butter and saute the carrots, onions and celery till they are done but not browned.
Next blend in the dry ingredients (flour, and dry mustard) into the pot with the sauted vegetables.
Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes.
Add in cheddar cheese, Parmesan-Romano cheese, and beer.
Let simmer over low heat for 30 minutes.