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Ingredients
3/4 Cup butter
1/2 Cup celery, diced 1/8" thick
1/2 Cup flour
2 1/2 Pints chicken stock
2 Tablespoons Parmesan-Romano cheese
1/4 Teaspoon Accent, optional
1/2 Cup carrots, diced 1/8" thick
1/2 Cup onion, diced 1/8" thick
1/2 Teaspoon dry mustard
6 Ounces cheddar cheese, grated
1 (12 oz) Bottle beer
Salt & pepper, to taste
Instructions
Saut� vegetables in butter until done BUT NOT browned . Blend in flour, dry mustard, and chicken stock; cook 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer for 30 minutes. Season with salt and pepper. Serve with French Bread and tossed salad.