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  • 1/2 cup chopped green onions
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 8 ounces fresh mushrooms, sliced
  • 3/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon mustard powder
  • 5 cups chicken broth
  • 1 small head cauliflower
  • 1 (12 fluid ounce) can or bottle beer
  • 8 ounces sharp Cheddar cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste


Saute green onions, celery, carrots, and mushrooms in butter. Mix flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.

Break up cauliflower into bite-size pieces, steam until just tender.

Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses. Simmer 15-20 minutes. Add salt and pepper to taste. Check seasonings.