Ingredients

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cup chicken or vegetable stock
1 bunch broccoli
11 fl beer (use a can or bottle and save, a swallow for the
6 oz cheddar cheese, grated
2 tbsp grated parmesan cheese
1 salt
1 pepper


Directions

Saute the diced vegetables in butter. Mix flour and mustard into
saut\zed vegetables. Add the chicken or vegetable stock to mixture
and cook for five minutes. Break broccoli into small flowerets; cut
stems into bite-sizes pieces. Steam until tender-crisp. Add beer and
cheeses to the soup. Simmer 10-15 minutes. Check seasonings. 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.


Servings: 6 servings