beer cheese soup

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

croutons (optional)

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.