Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onions, diced
1 c Celery, diced
1 c Carrots, diced
1 c Mushrooms, diced
3/4 c Butter
1/2 c Flour
1 ts Mustard, dry
5 c Chicken stock
-(or vegetable)
1 Broccoli bunch
11 oz Beer (use a can or
-bottle and save a
-swallow for the cook!)
6 oz Cheddar cheese,
-grated
2 tb Parmesan cheese,
-grated
Salt
Pepper

Saute the diced vegetables in butter. Mix flour and mustard into
sauted vegetables. Add the chicken or vegetable stock to mixture and
cook for five minutes.

Break broccoli into small florets; 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:

* An easy quick tummy-warming soup -- One of my favorite cold-weather
soups, this recipe came from a friend of a friend of a friend. The
listed vegetables are really just suggestions. Use whatever suits
your fancy, or is in the refrigerator.

* Because of the cheese, this soup doesn't survive a night in the
refrigerator very well.

: Difficulty: Easy.
: Time: 30 minutes.
: Precision: Approximate measurement OK.

: Moira Mallison
: Tektronix, Inc. Beaverton, Oregon, USA
: tektronix!moiram

: Copyright (C) 1986 USENET Community Trust

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