1 c Diced onions
1 c Diced celery
1 c Diced carrots
1 c Diced mushrooms
3/4 c Butter
1/2 c Flour
1 t Dry mustard
5 c Chicken or vegetable stock
1 bn Broccoli
11 fl Beer (use a can or bottle
-and save a swallow for the -cook!) 6 oz Cheddar cheese, grated
2 T Grated parmesan cheese
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.