Ingredients
- 1 parsley (chopped fresh)
- 1,900 ml chicken broth
- 350 ml beer preferably flat
- 230 gr butter
- 230 gr cheddar cheese (shredded)
- 130 gr carrots (finely chopped)
- 130 gr all purpose flour
- 120 gr onion (finely chopped)
- 100 gr celery (finely chopped)
- 16 gr parmesan cheese (freshly grated)
- 5 ml 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.
