Beer Cheese Soup
Serving Size / Yield
- 1/2 C. butter
- 3/4 C. carrots, finely chopped
- 1/2 C. celery, chopped
- 1/4 C. yellow onion, minced
- 1 C. flour
- 1/2 tsp. paprika
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. cayenne
- 3 C. chicken broth
- 1 C. whipping cream
- 4 C. Cheddar cheese, shredded
- 1 (12 oz) can beer
Warm butter over medium heat in a 4-quart Dutch oven. Mix in carrots, celery and onion. Stir and cook for 10 minutes or until tender.
Add in flour, paprika, ground black pepper and cayenne pepper. Pour in broth and bring mixture to a boil. Stir and cook for 1 minute.
Decrease heat and mix in whipping cream and Cheddar cheese. Stir until cheese has completely melted. Pour in beer and mix well. Serve warm.