Break up cauliflower
into bite-size pieces, steam until just tender. This can be done
by placing cauliflower in a covered bowl with 3 tablespoons water
and microwaving on high for 2 minutes. Drain.
Saute green
onions, celery, carrots, and mushrooms in butter. Mix flour and
dry mustard into sauteed vegetables. Add chicken broth, bring
to a boil.
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.
Serves
6
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