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Tavern Soup



  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion
  • 3 (14 ounce) cans chicken broth
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, or to taste
  • 1/3 cup all-purpose flour
  • 3 cups (12 ounces) shredded sharp Cheddar cheese
  • 1 can (12 ounces) light beer, at room temperature


  1. Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper.
  2. Cover and cook on LOW for 5 to 6 hours.
  3. Strain mixture; puree vegetables in blender and return to pot with broth. Increase to HIGH setting.
  4. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer.
  5. Cover and cook on HIGH for 30 minutes, or until cheese is melted and soup is hot.

Yield: 6 to 8 servings


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