TAVERN SOUP

TAVERN SOUP


¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped green pepper
¼ cup finely chopped onion
5 cups chicken broth
2 tablespoons butter or margarine
1 tsp. salt
½ tsp. pepper
1/3 cup flour
3 cups (3/4-lb.) grated sharp Cheddar cheese
1 (12-oz.) can light beer at room temperature

Combine celery, green pepper and onions in a slow cooker. Add broth, butter, salt and pepper. Cover and cook on LOW for 5-6 hours. Strain mixture; puree vegetables in blender and return to cooker with broth. Turn to HIGH. Dissolve flour in a small amount of water; add to broth. Add cheese, ½ cup at a time, stirring until blended. Pour in beer. Cover; cook on HIGH 15-20 minutes.

Yield: 6-8 servings.