Crockpot recipes
Tavern Soup
1/4 cup finely-chopped celery
1/4 cup finely-chopped carrot
1/4 cup finely-chopped green pepper
1/4 cup finely-chopped onion
3 cans chicken broth - (13 3/4 oz ea)
2 tablespoons butter or margarine
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/3 cup flour
3 cups grated sharp cheddar cheese - (3/4 lb)
1 can light beer - (12 oz) -- at temperature

Combine celery, carrot, green pepper and onion in slow-cooking pot. Add broth, butter, salt and pepper. Cover and cook on LOW for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth. Turn control to HIGH. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on HIGH 15 to 20 minutes.

This recipe yields 6 to 8 servings.

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