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    Cheddar Cheese and Beer Soup

    Source of Recipe


    From "Hot and Cheesy" by Clifford A. Wright

    List of Ingredients


    • 4 Tbsp unsalted butter
    • 1 small onion, finely chopped
    • 1 small carrot, finely chopped or grated
    • cup all-purpose flour
    • tsp dry mustard
    • tsp paprika
    • 8 ounces mild Cheddar cheese, shredded or grated (about 2 cups)
    • 7 cups chicken or vegetable broth
    • 1 cups half-and-half
    • One 12-ounce bottle ale
    • 2 Tbsp chopped fresh chives


    Instructions


    1. In a large pot, melt the butter over low heat. Add the onion and carrot, cover, and cook, stirring occasionally, until the onion is softened, about 5 minutes.

    2. Stir in the flour, dry mustard, and paprika until well blended. Add the cheese and broth and stir slowly until the cheese is melted, about 5 minutes.

    3. Add the half-and-half and ale and simmer over low heat, stirring occasionally, for 30 minutes. Serve, garnishing each bowl with some chives.

      Makes 8 servings



 

 

 


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