Beer Cheese Soup Recipe
3 quarts chicken stock
1/2 pound butter
1/2 pound flour
24 ounce cheese whiz
1/4 pound shredded carrots
1/4 pounds finely chopped celery
1 pound chopped tomato
2 cans of beer (24 ounces)
Melt butter, and add flour to make roux (mixture of cooked flour and fat).
Add roux to boiling chicken stock. Stir until thick.
Add cheese whiz and remove from heat.
Stir until cheese is dissolved.
Add vegetables and beer.
Makes approximately 1 gallon.
