1. In a 3 quart saucepan, combine beer and bouillon powder or granules. 2. Cook over medium heat stirring frequently, until dissolved. 3. Add carrot and celery. 4. Separate onion into rings; add to beer mixture. 5. Bring to a boil. 6. Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl. 7. Gradually stir or whisk in 1 1/2 cups milk until smooth. 8. Gradually stir into soup until blended. 9. Stir remaining 1 1/2 cups milk into soup. 10. Cook, stirring frequently, until thickened, about 15 minutes. 11. Add cheese a little at a time, stirring after each addition, until cheese melts. 12. Add salt and pepper. 13. Cook 1 minute; do not boil. 14. Serve immediately. 15. Herbs, Spices & Flavorings. ---------------------------------------------------------------------------
Nutrition
Ingredients
