Beer Cheese Soup ... Yummmmmm

Just in case you need an extra meatless recipe this Lent ...

Beer Cheese Soup

1 Can of Beer (12 oz.)
2 3/4 C. Water
1 Vegetable Bullion Cube (optional) 
1 C. Carrot, sliced
1/2 C. Celery, sliced
1/4 C. Onion, chopped (or Leek, sliced)
3 1/2 C. Milk
1/2 C. Flour
1 Dash Pepper
8 oz. Cubed Cheddar Cheese

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In pot, combine Beer, Water, Veggie Bullion Cube, Carrot, Celery, and Onion/Leek.  Bring to a boil, then reduce to a simmer.  Cover and simmer for about 8 minutes.

Mix together Milk, Flour, and Pepper.  Slowly stir into simmering broth.  Cook and stir on medium heat until thick and bubbly. 

Add Cheddar Cheese and stir until melted. 

Makes about 6 servings.