Beer Cheese Soup

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Beer Cheese Soup

Ingredients

  • 2 quarts chicken broth (homemade, canned or made with bouillon cubes)
  • 1 quart half and half
  • 3/4 cup margarine or butter
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup finely chopped carrot
  • 1-3/4 cup flour
  • 2 tsps dry mustard
  • 2 tsps dry oregano leaves, crumbled
  • 2 tsps dry basil leaves, crumbled
  • 1/2 tsp garlic powder
  • 2-1/2 lb. processed American cheese , grated
  • 1/4 cup chopped pimientos (a small jar)
  • 2 12-oz. bottles beer

Instructions

In a large soup pot, bring chicken broth and half and half slowly to a boil. In a large skillet, melt margarine or butter, add onion, celery and carrot and saute over medium heat about 7 minutes, till vegetables are soft but not brown. Stir in flour, mustard, oregano, basil and garlic. (If mixture is just too thick to stir, add a little broth to make it manageable.) Cook and stir for about 5 minutes to remove raw taste from flour. Add skillet mixture to broth mixture and return to a slow boil, stirring to dissolve roux. Stir in cheese about a cup at a time, making sure one batch is melted before adding more. When all cheese is melted, add pimientos and beer. (It will foam up at first!) Heat just to a boil. Makes 1-1/2 gallons. Can be frozen. Improves with age.

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