Experiment with different kinds of beer to discover your own preference. For a more intense cheese flavor, add a little grated Parmesan. –The Blackberry River Inn, Norfolk, Connecticut
Yield:
Serves 4-6Ingredients
3 tablespoons whole-wheat flour
3 tablespoons butter
1/2 cup pureed onion
1/2 cup pureed celery
2 cups chicken stock
1 bottle light beer
Salt and pepper to taste
1 cup grated cheddar cheese
Instructions
Combine flour and butter in soup pot and cook 2-3 minutes, until mixture thickens. Add onion and celery and cook another 1-2 minutes. Add stock, beer, and salt and pepper and stir well. Cook until soup thickens, then add cheese, stirring until it melts. Adjust seasonings and serve.
