Ingredients: 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 Directions: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. |