This is a great soup to have for lunch or dinner on a cold day or any day. This makes four servings, but can easily be doubled for more.
In a medium bowl, toss cheese with flour; set aside. In a 2-quart saucepan, melt butter. Add onion. Cook and stir over medium-high heat for 4 minutes until tender. Add apple, the cooked rice, chicken broth, beer and pepper.
Bring mixture to a boil and reduce heat. Simmer uncovered, 10 minutes. Slowly stir in cheese mixture until melted. Stir in half and half. Cook over medium-low heat until just heated through. To serve, ladle into bowls.
You can garnish this with additional chopped apple, if desired.
NOTE: If you do not wish to use beer in this recipe, you can substitute an additional ½ cup of chicken broth in place of the beer.
Lynn's Recipes: November 2010