Beer Cheese Soup(Microwave) - cooking recipe
Ingredients
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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
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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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