Categories: Soup
Ingredients
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 onion, minced
- 2 tablespoons butter
- 1/2 cup flour
- 3 cans (14 oz) chicken broth
- 5 cans (10 3/4 oz) Cheddar cheese soup
- 1 teaspoon dry mustard
- 6 medium potatoes, pared, boiled and diced
- 1 can beer, flat
- Broccoli
Directions
-
In large pot, saute celery, carrot, and onion in butter. Blend together flour and 1 can chicken broth. Add to sauteed vegetables and stir constantly until thickened.
-
Mix in the remaining chicken broth, Cheddar cheese soup, dry mustard and potatoes. Stir well.
-
Add flat beer. Cook over low heat, covered for 30 minutes. Add broccoli and cook for 20 minutes more.