The art of cooking a soup guaranteed to tantalize the taste buds can be yours if you carefully follow these instructions.
Cook 3 tablespoons of minced onion, 3 tablespoons of grated carrot in 3 tablespoons of butter for 10 minutes, stirring occasionally. Now add 4 cups of chicken broth and 1/2 teaspoon each of dry mustard and paprika. Cook over low heat for 15 minutes. Mix 2 tablespoons of corn starch and 1/4 cup of milk and stir into soup. Cool another 5 minutes, then add 1/4 pound (1 cup) of grated cheddar cheese and a cup of beer. Stir over low heat until cheese melts then serve with sprinkling of parsley.
Should serve 6, but most come back for more – so be prepared. And have cold beer (430F. is the right serving temperature), readily available to blend most perfectly with the dish.