Recipe for "beer-chs-soup"

NAME

     BEER-CHS-SOUP - 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.

INGREDIENTS (Serves 6)

     200 g     diced onions
     200 g     diced celery
     250 g     diced carrots
     100 g     diced mushrooms
     175 g     butter
     50 g      flour
     5 ml      dry mustard
     1.25 l    chicken or vegetable stock
     1 bunch   broccoli
     30 cl     beer (use a can or bottle and save a  swallow  for
               the cook!)
     200 g     cheddar cheese, grated
     15 g      grated parmesan cheese
               salt
               pepper

PROCEDURE

          (1)  Saute the diced vegetables in butter.
          (2)  Mix flour and mustard into sauted vegetables.  Add
               the chicken or vegetable stock to mixture and cook
               for five minutes.
          (3)  Break broccoli into  small  flowerets;  cut  stems
               into bite-sizes pieces.  Steam until tender-crisp.
          (4)  Add beer and cheeses to the soup.  Simmer  10 - 15
               minutes.  Check seasonings.
          (5)  To serve, place some broccoli into a soup bowl and
               ladle the soup over it.

NOTES

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

RATING

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

CONTRIBUTOR

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