Beer cheese soup

Published: 2023-03-18

Last Updated: 2024-05-23

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Info Amount
Prep Time 10 min
Cook Time 30 min
Yields 4 servings

Ingredients

Quantity Item
1/4 cup butter
1 white onion, diced
2 carrots, peeled and diced
1 clove garlic, minced
1 stalk celery, diced
1/4 cup flour
2 tsp brown mustard
1 cup light ale
6 cup vegetable broth or chicken broth
fine sea salt
black pepper
3 cup cheddar, shredded
1/2 cup heavy cream

Directions

  1. Melt butter in a large pot over medium-high heat
    1. Add carrots, onion, and celery
    2. Cook until tender, about 4-5 min
  2. Add flour and coat vegetables, cook an additional 4-5 min, stirring frequently
    1. Add ground mustard, garlic, salt, pepper, sriracha, beer and stir to make a paste
    2. Slowly begin adding chicken broth while constantly stirring to blend well
  3. Bring to a simmer for 25 min, stirring occasionally.
  4. Using an immersion blender or food processor, puree vegetables in the soup
    1. Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted
    2. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup

References

  1. Original recipe: Simply Happenings