Description
Easy and Delicious Beer Cheese Soup!
Ingredients
Scale
- 4 tablespoons of butter
- 2 medium carrots, diced
- 2 medium sticks of celery, diced
- 4 cloves of garlic, minced
- 1/2 of a white onion, diced
- 1/2 teaspoon of salt
- 3/4 cup of flour (I use all purpose flour but can sub for gluten free 1–1 flour if needed)
- 4 cups of chicken (or vegetable) broth
- 1 cup of milk (I used 2%)
- 12 oz of beer (I’ve tried this with Guinness as well as wheat beers)
- 2 1/2 cups of sharp cheddar cheese, shredded
- 1/2 teaspoon of Worcestershire sauce
- 2 tablespoons of dijon mustard
Instructions
- Melt butter in a large pot.
- Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
- Add in the flour and cook for 30 additional seconds, stirring constantly.
- Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
- Add the mixture to the blender and blend until well combined and no chunks are remaining (you can also do this with an immersion blender). Return to the pot.
- Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
- Finally, whisk in the dijon mustard and Worcestershire sauce.
- Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
- Serve and ENJOY!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: american
Keywords: dinner, soup, beer