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Canadian Cheese Soup

soups, cheese, beer

3 tablespoons minced onion
3 tablespoons grated carrot
3 tablespoons butter
4 cups chicken broth
1/2 teaspoon dry mustard
1/2 teaspoon paprika
2 tablespoons corn starch
1/4 cup milk
1/4 pound grated Cheddar cheese; 1 cup
1 cup beer

Cook onion and carrot in butter for 10 minutes, stirring occasionally. Add chicken broth, mustard and paprika. Cook over low heat for 15 minutes. Mix corn starch and milk and stir into soup. Cool another 5 minutes, then add cheese and beer. Stir over low heat until cheese melts then serve with sprinkling of parsley. Should serve 6, but most come back for more - so be prepared. And have cold beer (43° F. is the right serving temperature), readily available to blend most perfectly with the dish.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 4 servings

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