Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Diced onions
1 c Diced celery
1 c Diced carrots
1 c Diced mushrooms
3/4 c Butter
1/2 c Flour
1 t Dry mustard
5 c Chicken or vegetable stock
1 bn Broccoli
11 fl Beer (use a can or bottle
-and save a swallow for the
-cook!)
6 oz Cheddar cheese, grated
2 T Grated parmesan cheese
Salt
Pepper

Saute the diced vegetables in butter. Mix flour and mustard into
sautzed vegetables. Add the chicken or vegetable stock to mixture
and cook for five minutes. Break broccoli into small flowerets; cut
stems into bite-sizes pieces. Steam until tender-crisp. Add beer and
cheeses to the soup. Simmer 10-15 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.

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