carrot and beer soup

by Diana

10 oz chicken stock
3 large carrots, diced
4 tbsp. butter
3 tbsp. flour
3 c. milk
1 c. beer
salt and pepper

Bring stock to a boil. Add carrots, cover and cook until tender, about 15 minutes. Mash mixture with a fork or blend until smooth. Brown butter over medium heat, add flour and stir until thickened or about 5 minutes. Add beer, salt and pepper and bring to a boil, then add the carrot/stock mixture. Heat gently but do not boil.

Serves 4.