BEER CHEESE SOUP
Makes 10 (1-cup) servings.
Note: This was a popular dish 20 years ago, from the Oct. 4, 1989, issue of Taste.
• 1/2 c. finely diced celery
• 1/2 c. finely diced carrots
• 1/2 c. finely diced onion
• 8 c. chicken stock
• 9 tbsp. arrowroot or cornstarch
• 11/2 c. light beer
• 8 oz. processed cheese spread
• 2 c. popped popcorn
Directions
Purée vegetables in blender. Drain off excess liquid.
In a large pot, add vegetables to chicken stock, along with arrowroot, beer and cheese; mix well. Bring to a quick boil, then lower to simmer. Cover and cook 30 minutes, stirring frequently. The mixture scorches easily, so use a kettle with a nonstick coating.
Strain out vegetables, if desired, and serve in bowls or mugs. Garnish with popcorn.
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