Beer Cheese Soup

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“In 'The Everything Soup, Stew, and Chili Cookbook'”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
  2. Add in Worcestershire sauce, Tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
  3. In a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
  4. Decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
  5. Remove from heat; add cheese, stirring until melted.
  6. 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.
  7. Ladle into soup mugs; garnish with popcorn or croutons.

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