Recipe: Beer Cheese Soup (using onion, carrots and chicken broth)

BEER CHEESE SOUP

1/2 cup finely chopped onion
1/4 cup finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 cup chicken broth
1 lb. grated Cheddar cheese
1 cup heavy whipping cream
1/4 tsp. Tabasco
Popcorn (to garnish)

Saute onion and carrot in butter. Stir in flour, cook on low heat 3 or 4 minutes, but don't brown.

Stir in paprika, mustard, then beer and chicken broth. Use wire whisk and stir until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.

Remove from heat and stir in heavy cream. Add Tabasco and serve garnished with popcorn.

Makes 6 servings
Source: Robyn Walton, 1990's