Beer Cheese Soup
Serving Size / Yield
Ingredients
- 3/4 C. butter
- 1 C. diced onion
- 1/2 C. diced celery
- 1/2 C. diced carrots
- 1 Tbs. crushed garlic
- 1/2 C. all purpose flour
- 2 C. chicken broth
- 1 (12 oz.) can beer
- 1 tsp. Worcestershire sauce
- 2 C. heavy whipping cream
- 1 Tbs. sugar
- 2 tsp. dry mustard powder
- 1/8 tsp. cayenne pepper
- 5 C. shredded sharp cheddar cheese
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Directions
In a heavy stock pot, melt butter. Add onion, celery, carrots and sauté until onion is translucent. Add garlic and continue to sauté for another 1-2 minutes. Stir in flour and mix well. Add chicken stock/broth and bring to a boil over high heat. Reduce heat and add beer, Worcestershire sauce, and cream. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer. Add cheese and stir constantly until cheese is melted and soup begins to gently bubble. If soup is too thick, add additional cream or stock/broth to desired consistency. If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables. Serve, garnishing with a sprinkle of paprika.
Reviews (2)
Flag as inappropriate Sheryll_Rufus | December 30, 2009
Flag as inappropriate nanapat | January 10, 2008