Recipes

Category:	Dinner
Source:	Lisa Grace
Ingredients:	8 Tbsp. butter 4 Tbsp. olive oil 1 cup diced celery 1 cup diced carrots 1 cup diced onion 1/2 cup flour 1 tsp. dry mustard 7 cups vegetable or chicken stock 3 Tbsp. parmesan 1/4 cup milk 9 oz. Wisconsin cheddar cheese 11 oz. bottle of Michigan dark ale Salt and pepper to taste
Directions:	1. In large pot, melt 4 tablespoons butter in oil. Over medium/medium-high heat, saute carrots and onion together until transparent. Add the celery and saute until soft but not browned. 2. Remove sauteed vegetables and put into blender with enough of the stock to blend easily (don't add all the stock at once – just what will fit into the blender without overfilling it). Blend until smooth. 3. Next, you'll create the roux – aka, a thickening agent. In the pot, add the remaining butter and melt over medium heat. Add in flour and cook until smooth (Hint: If it gets too clumpy, add a bit more butter). 4. Gently add in the vegetable-stock and simmer for 5 minutes until thickened a bit. Add in any remaining stock; bring to a boil and cook, stirring frequently, for 5 minutes. Turn down to simmer. 5. Melt the cheddar cheese and milk using a double boiler, or next a smaller pot inside a larger one (fill one about half-way with water). Stir constantly. Once melted, pour the mix into soup. 6. Blend in the parmesan cheese and beer. Simmer over low heat for 30 minutes. Season with salt and pepper to taste.