Dan's Beer and Cheese Soup
Serving Size / Yield
- 1 lg. sweet onion, roughly chopped (Vidalias, if available)
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 stick butter
- 1/4 C. cornstarch
- 1 C. heavy cream
- 1 C. vegetable stock
- 2 C. dark beer (I like Amber Bock)
- 1 Tbs. steak sauce
- 2 tsp. mustard
- salt, to taste
- pepper, to taste
- 1/2 Tbs. chili flakes
- 3/4 lb. sharp cheddar, shredded
- 1/4 lb. baby Swiss, shredded
- garlic croutons
Cook the onion, carrots, celery, garlic, and the bay leaf in the butter over medium heat. Stir continuously. When the onions begin to become transluscent, reduce heat to medium-low and sprinkle the cornstarch over the mixture. Stir the vegetables and cornstarch together for about 4 minutes or until the cornstarch is well combined.
Add the heavy cream, vegetable stock, and then the beer, stirring as you add each. Bring to a boil and simmer for five minutes (make sure to whisk once or twice while it simmers). Add the steak sauce, mustard, salt, pepper, and chili flakes.
Add the cheese in batches, stirring vigorously to combine each batch. Once all the cheese has been added, cook for an additional 5 minutes (ensuring NOT to boil).
Prior to serving, remove the bay leaf and top with warm garlic croutons. If you'd like a recipe for warm garlic croutons, try this No-Fuss Garlic Bread recipe.