2 tablespoon vegan butter
1/3 small white onion, chopped
1 large carrot, chopped
1 1/2 large stalks celery, chopped
2 cloves garlic, minced
1/2 cup broccoli, chopped
1/4 cup vegan bacon, chopped
salt and pepper, to taste
3 1/2 cups vegetable broth
1/3-1/2 cup lager beer
1 1/3 cups elbow macaroni
1 1/2 + 1/3 cups nondairy milk, divided (I use almond milk)
1/4 cup all-purpose flour
1 (10 ounce) roll vegan melting cheddar cheese
vegan parmesan, to top, optional
1. In a large pot on medium heat, let the butter melt. Add the onions and cook until they become translucent.
2. Next, add the carrots, celery, garlic, broccoli, bacon, salt, and pepper. Cook until the become soft.
3. Add the vegetable broth, beer, macaroni, and 1 1/2 cups milk. Mix 1/3 cup milk with the flour until lumps are gone, and add to pot. Stir.
4. Cook for about 10 minutes. Lastly, add the cheddar cheese and mix well. Simmer on low for 5 minutes. Top with vegan parmesan, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/03/mac-and-beer-cheese-soup.html