Soup Is Good Food

Vermont Beer Cheese Soup

Step One 1/4 pound Butter
3 ounces Onion -- small dice
3 ounces Celery -- small dice
3 ounces Carrots -- small dice
2 ounces Green peppers -- small dice
Step Two 4 Ounces Flour
Step Three 1 1/2 quarts Chicken Stock
Step Four 5/8 pound Vermont Cheddar Cheese -- shredded1/2 quart Half And Half
Step Five 6 Ounces Beer, Dark or Imported
Salt and White Pepper -- to taste
[1) Saute vegetables in Step One for 5 minutes.
[2) Add flour, stir until well blended...2-3 minutes.
[3) Add chicken stock. Gently boil for 7 minutes, stirring.
[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.
[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.
Season with Salt and White Pepper to taste.
Serving Ideas: Garnish with croutons.