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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheddar-Ale Soup Recipe

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This recipe for Cheddar-Ale Soup is from With Love from Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
1 c. coarsely chopped onion
1 c. coarsely chopped celery
1 c. coarsely chopped carrot
6 tbsp. all-purpose flour
4 tsp. dry English mustard (such as Coleman's)
3-1/2 c. reduced-sodium chicken broth
12 oz. flat ale or beer
1-1/2 c. half-and-half or milk
4 c. (1 lb.) finely shredded cheddar cheese
1/2 c. thinly sliced roasted red bell peppers
2 tsp. Worcestershire sauce
Directions:
Directions:
In heavy large saucepan, melt butter over medium heat. Add onion, celery and carrot; cook 10 to 15 minutes or just until softened, stirring often. Add flour and mustard. Cook and stir 1 minute. Slowly stir in broth and ale. Bring to a boil, stirring constantly. Reduce heat to medium. Add half-and-half; simmer 2 minutes. Remove pan from heat. Add cheese 1 cup at a time, stirring gently to melt each cup before adding the next. Stir in roasted peppers and Worcestershire sauce. Serve immediately.
Personal Notes:
Personal Notes:
Soup can be made up to 2 days ahead. Cover and refrigerate.

 

 

 

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