Since autumn's arrival
we have returned to our Soup Sunday routine.
Here is our first of the season . . . .
Beer Cheese Soup
3 stalks celery chopped
1 small onion chopped
2 Tbls butter
2 cans cream of celery soup
12 oz beer
15 oz shredded cheddar cheese (4 cups)
2 tsp Worcestershire Sauce
1/4 tsp paprika
Pace butter, celery and onion in slow cooker. Cook on high for 2-3 hours stirring occasionally until soft.
Place rest of ingredients in slow cooker except croutons. Cover and cook on high 2 hours stirring occasionally.
Top with croutons before serving.