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Beer Cheese Soup

2 quart chicken broth (homemade, canned or made with bouillon cubes)
1 quart half and half
3/4 cup margarine or butter
2 cup finely chopped onion
2 cup finely chopped celery
1 cup finely chopped carrot
1-3/4 cup flour
2 tsp dry mustard
2 tsp dry oregano leaves, crumbled
2 tsp dry basil leaves, crumbled
1/2 tsp garlic powder
2-1/2 lb. processed American cheese , grated
1/4 cup chopped pimientos (a small jar)
2 12-oz. bottles beer

In a large soup pot, bring chicken broth and half and half slowly
to a boil. In a large skillet, melt margarine or butter, add onion,
celery and carrot and saute over medium heat about 7 minutes, till
vegetables are soft but not brown. Stir in flour, mustard, oregano,
basil and garlic. (If mixture is just too thick to stir, add a
little broth to make it manageable.) Cook and stir for about 5
minutes to remove raw taste from flour. Add skillet mixture to
broth mixture and return to a slow boil, stirring to dissolve roux.
Stir in cheese about a cup at a time, making sure one batch is
melted before adding more. When all cheese is melted, add pimientos
and beer. (It will foam up at first!) Heat just to a boil.

Makes 1-1/2 gallons. Can be frozen. Improves with age.


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