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Soups & broths

Beer cheese soup

0.75 cup butter
0.5 cup chopped celery
0.5 cup chopped onion
0.5 cup chopped nuts
0.5 cup flour
0.5 tsp. dry mustard
2.5 pints chicken stock
2 T. Parmesan cheese
6 oz. grated cheddar cheese
1 can beer (11 oz)

Cook vegetables in butter until tender. Blend in flour, dry mustard and chicken stock. Cook 5 minutes. Blend in cheddar and Parmesan cheese and beer. Let simmer for 10 minutes. Add salt and pepper as needed.
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