Beer Cheese Soup(Microwave) - cooking recipe

Ingredients
    1/2 c. shredded carrot
    1/4 c. finely chopped onion
    1/4 c. butter
    3 Tbsp. flour
    1 tsp. instant chicken bouillon granules
    1/4 tsp. dry mustard
    1/8 tsp. ground ginger
    1/2 tsp. salt
    1/4 tsp. pepper
    3 c. milk
    1 1/2 c. shredded Cheddar (6 oz.)
    1/2 c. beer
Preparation
    Combine carrot, onion and butter in a 2-quart glass measuring cup.
    Cover partially with plastic wrap; microwave on High 3 minutes, or until vegetables are tender.
    Stir in flour, bouillon granules, mustard, ginger, salt and pepper.
    Using whisk, blend in 2 cups milk.
    Cook on High 5 minutes, whisking midway through cooking.
    Once thickened, stir in cheese until melted.
    Blend in remaining 1 cup milk and beer.
    Microwave on 70% (Medium-high) for 2 minutes, or until heated through.
    Makes slightly more than 1 quart.

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