Crockpot recipes |
Tavern Soup |
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| 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 |
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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. |
