1/4 cup plus 2 tablespoons butter or margarine
3 medium onions, chopped (1 1/2 cups)
3 cans (12 ounces each) beer
3 medium carrots, finely chopped (1 1/2 cups)
3 medium celery stalks, finely chopped (1 1/2 cups)
6 cups chicken broth
1 tablespoon ground cumin
2 1/2 teaspoons salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon pepper
3 cups sour cream
12 ounces Cheddar or Monterey Jack cheese, cut into 1/4-inch cubes (3 cups)
Total time: 55 min
1. Melt butter in Dutch oven over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in beer, carrots and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
2. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer 30 minutes; remove from heat. Stir in sour cream; sprinkle with cheese.