Beer Cheese Soup
Source of Recipe
Internet
List of Ingredients
3/4 cup (1 1/2) sticks butter
1 cup finely chopped onions
1 Tbsp minced garlic
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup flour
3 cups (or more to taste) chicken broth
1/2 cup beer (or more to taste)
2 tsp Worcestershire sauce
2 cups whole milk
1/4 cup heavy cream
2 Tbsp sugar
2 tsp dry mustard
1/2 tsp ground fennel (I used whole)
1/8 tsp cayenne pepper
5 cups grated cheddar cheese
Paprika (if serving individual bowls)
Heat butter in a heavy five-quart soup pot. Add onions and garlic. Saute until onions are translucent; add celery and carrots. Cook 2-3 minutes; stir in flour. Add chicken broth and bring to a boil over high heat. Add beer, Worcestershire sauce, milk and cream. Reduce heat to low, simmer 5 minutes. Add sugar, mustard, fennel, and cayenne; cook 1 minute longer. Add cheese, stirring constantly until cheese is melted and soup begins to bubble. If soup is too thick, add additional broth or beer or milk as desired. Remove from heat. Garnish with a sprinkle of paprika.
*If you want a smoother soup, puree in blender to get rid of tiny bites of carrots and celery.
Recipe
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