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Beer* Cheese Soup


3 cups chicken broth
12oz bottle/can beer*
1 cup cream
2 cups shredded sharp cheddar
2 TBSP butter
2 TBSP flour
3 red potatoes, diced
1/2 small onion, diced
2 carrots, diced
2 cloves garlic, minced
2 tsp mustard powder (or 1 TBSP dijon mustard)
2 tsp worchestershire
1 tsp chili powder
salt & pepper
1 TBSP olive oil
For garnish: parsley, popcorn, chopped cooked bacon


1. In a stock pot over med heat, sautee onion, garlic, and carrots in olive oil until onion is clear.
2. Add broth, beer, potatoes, and seasonings. Bring to a simmer.
3. In a small saucepot, melt butter over med-low heat and heat to bubbling.
4. Add flour to butter to make a roux - stir until it bubbles and starts to turn golden, 3-4 minutes.
5. Add cream to roux, and stir until bubbling.
6. Add cheese to cream and stir until melted.
7. Add cheese sauce to soup.
8. Stir until combined and it reaches a low simmer.
9. Serve sprinkled with parsely and popcorn.

*For an alcohol-free cheese soup, remove the beer and add 1 cup broth.