Total Time
Prep 20 mins
Cook 25 mins

Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it's so worth it!

Ingredients Nutrition


  1. Melt butter in dutch oven over medium heat.
  2. Stir in onion, celery, carrot, parsley, and garlic.
  3. Cook 5 - 6 minutes or until vegetables are crisp tender.
  4. Stir in flour, mustard, and pepper.
  5. Mix well.
  6. Cook 1 minute stirring constantly.
  7. Gradually add milk and chicken broth and mix well.
  8. Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
  9. Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
  10. DO NOT BOIL.