Beer Cheese Soup
This super-rich soup is a gift from America's Midwest dairy and beer belt. Serve it at fall football parties.
INGREDIENTS | SERVES 6
- 2 tablespoons butter or vegetable oil
- 1 large onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- 2 cups water or chicken broth
- 2 cups beer
- ¼ cup flour
- ¼ cup butter
- 2 cups half-and-half
- 4 cups shredded Cheddar cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 cups popped popcorn or croutons
In a soup pot over medium-high heat, combine butter or oil, onion, celery, carrots, and garlic; sauté 5 minutes.
Add Worcestershire, Tabasco, broth, and beer; bring to a boil, then reduce heat to medium. Simmer 15 minutes.
In a saucepan over medium-high heat, combine flour and butter; cook, stirring constantly, until roux is smooth and bubbly. Reduce heat to medium; slowly whisk in half-and-half. Keep stirring until mixture thickens and half-and-half is hot. Remove from heat; add cheese, stirring until melted.
Whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper. Simmer without boiling 10 minutes, stirring often.
Ladle into soup mugs; garnish with popcorn or croutons.
