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Beer and Cheese Soup Recipe

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This recipe for Beer and Cheese Soup is from The Family Cookbook, 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:  
5 tbsp butter
2 carrots, finely chopped
2 leeks, white and light green parts only, chopped
Salt and Pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle beer, you choose
1-1/2 tbsp. Dijon mustard
10 ounces sharp cheddar cheese, grated(about 3-1/2 cups)
Croutons, for garnish

Directions:
Directions:
1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. Slowly pour in the milk, whisking constantly. Increase the heat to medium high, add the beer and mustard and bring the soup to a boil, whisking constantly, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and paper. Top with croutons.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Liz Pearson care of Rachael Ray Magazine

 

 

 

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