Total Time
50mins
Prep 20 mins
Cook 30 mins

This has been in my notebook collection of recipes to try.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a blender and finely chop.
  2. Melt butter in a 3 quart saucepan over medium heat.
  3. Add vegetables and cook for 8 to 10 minutes, stirring occasionally.
  4. Add flour and stir until well blended.
  5. Pour in chicken broth and bring to a boil, stirring constantly, until soup is slightly thick.
  6. Remove from heat.
  7. Add cheese and allow to melt,
  8. Add milk, sherry, salt and pepper to taste and mix thoughly.
  9. Ladle into warmed mugs and sprinkle with parsley.
  10. Top with a small amount of beer before serving.

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