Beer Cheese Soup
From the Kitchen of: Darla Weber Diderrich '72
Ingredients:
6 potatoes, peeled and diced
4 carrots, peeled and chunked
4 stalks celery, chopped
Fresh mushrooms, chopped
Chop these veggies in medium to large size
2 1/2 cups water
1 stick butter
6 chicken bouillon cubes or 2T chicken soup base
2 cups milk or half and half, or combo
1/2 cup flour
Cubed ham, 1/2 pound or more
4 cups shredded cheddar cheese (1 pound)
1/4 tsp cayenne pepper
2 tsp dry mustard
3/4 can Point Beer or your favorite
Instructions:
In large pan combine veggies, water, butter, and boullion. Bring to boil, reduce heat, cover and simmer 30 minutes or until tender. In a bowl combine milk and flour, whisk until smooth. Gradually blend into veggie mixture. Add cheese, mustard, cayenne and ham. Stir in beer. Heat through and serve.
Additional Notes: This is a good Wisconsin products soup!