Ingredients:
2 Tbsp butter
1 small onion, chopped
1 stalk celery, thinly sliced
2 Tbsp flour
1/4 tsp pepper
1/4 tsp ground mustard
1 can or bottle (12 oz) beer
1 cup milk or half and half
2 cups shredded cheddar cheese
In a saucepan melt butter over medium heat. Cook onion and celery in butter for 3-5 minutes until tender. Stir in flour, pepper and mustard. Stir in beer and milk.
Keep over medium heat until it boils, stirring constantly. Boil for 1 minute then reduce heat to low.
Gradually stir in cheese until melted.
Notes:
I used milk, but it wasn't that creamy so next time I'll use half and half.
Also this recipe makes 4 servings which was actually 2 large bowls of soup. I would recommend doubling it if you plan on feeding more than 2 people.
