Tavern Soup - cooking recipe

Ingredients

1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup green pepper, finely chopped
1 small onion, finely chopped
3 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can light beer, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese

Preparation

Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.