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Cheddar Ale Soup

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1/4 cup butter
1/2 cup minced onion
1/3 cup grated carrots
1/4 flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 pound grated cheddar cheese; (2 cups)
3 cans chicken broth; (10 3/4 oz.)
1 1/4 cups half and half
1 can ale or beer; (12 oz.)

Melt butter in large heavy saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in four, mustard, and paprika. Stir in cheese and 1 can broth until cheese is melted. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Makes 7 cups. Garnish bowls of soup with popcorn, minced chives, chopped parsley, or crumbled bacon. Posted to the BBQ-List by Paul Gustafson on 8 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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