Beer Cheese SoupMicrowave

Ingredients

• 12 c shredded carrot
• 14 c finely chopped onion
• 14 c butter
• 3 Tbsp flour
• 1 tsp instant chicken bouillon granules
• 14 tsp dry mustard
• 18 tsp ground ginger
• 12 tsp salt
• 14 tsp pepper
• 3 c milk
• 1 12 c shredded Cheddar 6 oz
• 12 c beer

Directions

1. Combine carrot onion and butter in a 2-quart glass measuring cup
2. Cover partially with plastic wrap microwave on High 3 minutes or until vegetables are tender
3. Stir in flour bouillon granules mustard ginger salt and pepper
4. Using whisk blend in 2 cups milk
5. Cook on High 5 minutes whisking midway through cooking
6. Once thickened stir in cheese until melted
7. Blend in remaining 1 cup milk and beer
8. Microwave on 70 Medium-high for 2 minutes or until heated through
9. Makes slightly more than 1 quart