Description
Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat – stirring constantly. Don’t rush it!
Ingredients
- ¾ cup butter
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced onion
- ¾ cup all-purpose flour
- ½ teaspoon ground dry mustard
- 1 (14.5 ounce) can chicken broth
- 5 ounces shredded Cheddar cheese
- 5 ounces shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 (12 fluid ounce) can or bottle beer
Instructions
- In a large saucepan over medium high heat
- melt butter. Cook celery
- carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot
- begin to stir in Cheddar
- Monterey Jack and Parmesan
- a little at a time
- alternately with the beer
- until all is fully incorporated and melted. Serve at once.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8