Recipe: Tavern Soup (using macaroni and cheese)

TAVERN SOUP

1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1/4 cup chopped onion
4 cans (14 ounces each) chicken broth
2 tablespoons butter or margarine
1 (7 1/4 ounce) box macaroni and cheese
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
1/4 cup water
3 cups grated sharp cheddar cheese
1 (12 ounces can) beer, at room temperature

Combine celery, carrots, bell pepper and onion in a pot. Add broth, butter, cheese packet, salt and pepper. Boil over medium heat for 10 minutes. Reduce heat and simmer until vegetables are soft.

Puree mixture. Return to pot and cook over high heat.

Dissolve flour in 1/4 cup water and add to broth. Add cheese 1/2 cup at a time, stirring until blended; pour in beer and cover. Cook over high heat for 15-20 minutes.

Makes 4-6 servings
Source: 101 Things to Do with Canned Soup by Stephanie Ashcraft and Donna Kelly