Beer And Cheddar Soup - cooking recipe

Ingredients

2 1/2 cups beer (about 20 oz.)
2 1/2 tablespoons instant chicken bouillon granules
1 cup shredded carrot
1 cup thinly sliced celery
2/3 cup thinly sliced onion
1/3 cup all-purpose flour
3 cups milk
4 cups shredded sharp cheddar cheese (1 lb.)
1 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a 3 quart saucepan, combine beer and bouillon powder or granules.
Cook over medium heat stirring frequently, until dissolved.
Add carrot and celery.
Separate onion into rings; add to beer mixture.
Bring to a boil.
Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
Gradually stir or whisk in 1 1/2 cups milk until smooth.
Gradually stir into soup until blended.
Stir remaining 1 1/2 cups milk into soup.
Cook, stirring frequently, until thickened, about 15 minutes.
Add cheese a little at a time, stirring after each addition, until cheese melts.
Add salt and pepper.
Cook 1 minute; do not boil.
Serve immediately.
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