Beer and Cheese Soup

[apollymi]

 Contrary to the name, this contains no beer. It can be subbed in, but I'm none too fond of the taste of it, so it's not in my version.

This recipe is actually why I bought my first recipe book. I've since edited it a bit, but it's way too good not to share.

Ingredients:

• 2 Tbsp butter or margarine
• 2 medium carrots, finely chopped (1 cup)
• 2 medium celery stalks, finely chopped (1 cup)
• 1/4 cup all-purpose flour
• 2 Tbsp onion powder
• 4 cups vegetable (or chicken) broth
• 1 cup sour cream
• 2 cups shredded sharp Cheddar cheese

Directions:
In a large saucepan or stockpot, melt butter over medium heat. Cook celery and carrots in butter until tender, about 7-10 minutes.

Stir in flour and mix until smooth. Gradually stir in broth and add onion powder. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until vegetables are very tender.

Remove saucepan from heat. Stir in sour cream and cheese. Stir until cheese is melted.

Substitutions:
A 12-oz can of beer can be substituted for 1.5 cups of broth, reducing the amount of broth needed to 2.5 cups.