Ingredients
- 1 parsley (chopped fresh)
- 8 cups chicken broth
- 12 oz beer preferably flat
- 1 cup butter
- 2 cups cheddar cheese (shredded)
- 1 cup carrots (finely chopped)
- 1 cup all purpose flour
- 1 cup onion (finely chopped)
- 1 cup celery (finely chopped)
- 3 tablespoons parmesan cheese (freshly grated)
- 1 teaspoon mustard
3. Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and Cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.
