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Beer Cheese Soup
CATEGORY: Soups
 
Summary text if wanted
Cheese_Soup
SERVINGS:  8
PREP TIME:  30
COOK TIME:  45
INGREDIENTS

1-1/2 cups carrots, diced

1-1/2 cups onions, diced

1-1/2 cups celery, diced

2 cloves garlic, minced

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups chicken broth

2 cups beer

1/3 cup butter

1/3 cup flour

4 cups milk

6 cups sharp cheddar cheese, shredded

1 tablesppon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

DIRECTIONS
    1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic.  Add in hot pepper sauce, cayenne pepper, salt, and pepper and stir to blend in.   Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes the remove from heat.
    2. In a large soup pot over medium-high heat, add butter and once melted stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually add in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
    3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.