Beer Cheese Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons butter or 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce (or to taste)
- 1 teaspoon Tabasco sauce (or to taste)
- 2 cups chicken broth or 2 cups water
- 2 cups beer
- 1⁄4 cup flour
- 1⁄4 cup butter
- 2 cups half-and-half
- 4 cups shredded cheddar cheese (I prefer sharp)
- 1 teaspoon Dijon mustard (or to taste)
- salt
- pepper
- 2 cups popped popcorn or 2 cups croutons
directions
- In a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
- Add in Worcestershire sauce, Tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
- In a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
- Decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
- Remove from heat; add cheese, stirring until melted.
- Whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.
- Ladle into soup mugs; garnish with popcorn or croutons.
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