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Beer Cheese Soup

Source of Recipe

"The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"Great for a gang, especially in cool weather."

List of Ingredients

â—¦ 1 cup peeled and diced carrot
â—¦ 1 cup peeled and diced potato
â—¦ 2 cups chicken stock
â—¦ 3 tablespoons unsalted butter
â—¦ 1 large onion, chopped
â—¦ 1 cup diced smoked beef or turkey sausage
â—¦ 2 cloves garlic, minced
â—¦ ¼ cup all-purpose flour
â—¦ 1 bottle (12 ounces) beer, ale, or stout
â—¦ 1 ½ cups half-and-half or light cream
â—¦ 2 to 3 teaspoons Dijon-style mustard
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 1 teaspoon salt, plus more to taste
â—¦ 3 to 4 cups shredded extra-sharp cheddar cheese
â—¦ Freshly ground black pepper, to taste
â—¦ Sugar, to taste (optional)


Recipe

Combine the carrot, potato, and stock in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until the vegetables are tender. Set aside, uncover, and cool briefly. Transfer to a food processor and purée. Set aside.

Melt the butter in a large soup pot over medium heat. Add the onion and cook for 8 minutes, or until soft. Add the sausage and garlic and cook for 1 minute. Add the flour and cook for 1 minute more, stirring. Add the beer and half-and-half and cook for 3 to 4 minutes, stirring. Add the puréed vegetable mixture, mustard, Worcestershire sauce, and salt.

Add the cheese in three stages, stirring between additions and adding more as it melts. Add black pepper, to taste. Simmer (do not boil) for 5 minutes more, adding more salt and cheese, if desired. If slightly bitter, add sugar, to taste, a pinch at a time.

Makes 6 servings