Monday, January 23, 2012

Broccoli Beer Cheese Soup

5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
3 TBS butter
4 cans (14 1/2oz each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup sweet red pepper, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups shredded cheddar cheese
1 (8oz) package cream cheese, cubed
1 bottle beer

Saute celery, carrots, and onion in butter until almost tender; add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth; stir into pan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.
Stir in cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). Cool completely and transfer to freezer containers.

TO SERVE: Thaw overnight in refrigerator. Transfer to saucepan. Cover and cook until heated through (do not boil).  Serve with your choice of toppings: cooked and crumbled bacon, chopped green onions, shreeded cheese, sour cream, and croutons.

SOURCE: Taste of Home's Fall Freezer Meals

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