Email to Cat      

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
  
• ¼ cup all-purpose flour
  
• ½ tsp dry mustard
  
• ½ tsp paprika
  
• 8 ounces mild Cheddar cheese, shredded or grated (about 2 cups)
  
• 7 cups chicken or vegetable broth
  
• 1¼ 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