|Beer Cheese Soup and Popcorn
Sandy Olson, Miami, Florida
Sauté onions and carrots in butter til tender.
Stir in flour. Cook on low heat 3 to 4 minutes. Do not brown.
Stir in paprika, mustard, beer and chicken broth. Whip smooth with wire whisk.
Add grated cheese. Bring to boil. Simmer 5 to 10 minutes stirring once in a while.
Remove from heat.
Fold in whipped cream.
Add tabasco, serve with popcorn. Can be reheated gently.
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