Beer & Cheese Soup

Ingredients

some broccoli
120 gr onions
100 gr celery
130 gr carrots
85 gr mushrooms
170 gr butter
65 gr flour
5 ml dry mustard
700 gr chicken
11 packages fl beer
80 gr cheddar cheese
3 gr parmesan cheese

Instructions

Salt Pepper Saute the diced vegetables in butter. Mix flour and mustard into sautzed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the cheese, this soup doesn't survive a night in the refrigerator very well.