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Beer Cheese Soup Linda Smith
1 can beer (or less) Cheese Whiz – large jar Carrots – cut up small Celery – cut up small Onion – chopped fine 2 cups Swanson Chicken Broth About ¼ cup flour ¼ cup butter Melt butter in Dutch oven. Saute onions till clear – don’t brown. Add carrots, celery and more butter if needed. Add flour to make paste. Add salt & pepper to taste. Add broth. Stir until thick. Add water if needed, but not much. Add cheese & beer. Stir. Serve topped with popcorn or croutons.
St Paul’s Lutheran Church – Kenosha, WI www.stpaulskenosha.org
