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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup is from The Sensational A - Z 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:  
1 ½ cups of carrots, diced
1 ½ cups of onion, diced
1 ½ cups of celery, diced
2 cloves of garlic, minced
1 teaspoon of hot pepper sauce
⅛ teaspoon of cayenne pepper
½ teaspoon of salt
¼ teaspoon of black pepper
3 cups of chicken broth
2 cups of beer
⅓ cup of butter
⅓ cup of all-purpose flour
4 cups of half and half
6 cups of shredded sharp Cheddar cheese
1 tablespoon of Dijon mustard
2 teaspoons of Worcestershire sauce
1 teaspoon of dry mustard
popped popcorn, for garnish
Directions:
Directions:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in half and half, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

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. Serve topped with popcorn.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
1 hour and 15 minutes

 

 

 

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