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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup, by , is from Cooking with Carol, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rod Gregg


4 tablespoons unsalted butter
1 carrot finely copped
1 large yellow onion, diced
2 cloves peeled garlic cloves minced
1/4 cup all-purpose flour
1 cup milk
1 cup half and half
16-ounce beer
1 tablespoon Dijon or another stone ground mustard
10 ounces sharp cheddar shredded
Salt & Pepper to taste

Melt butter in a large pot over medium heat. Add carrot, onion and garlic; sauté minutes
Add the flour and stir well. cook stirring frequently, for 3 minutes until flour turns golden brown
Combine the milk, half & half, slowly pour into flour mixture, whisking constantly until combined
Turn the heat up to medium-high and add the beer and mustard. Bring to boil, whisking frequently until foam subsides
Simmer on low heat for 10 minutes until thick.
Remove from heat and whisk in the cheese a handful at a time
Taste and add salt and pepper as needed




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