Beer and Cheddar Soup
Ingredients
- 2-1/2 cup beer, (about 20 oz.)
- 2-1/2 tbsp instant chicken flavor bouillon powder
- granules
- 1 cup carrot, shredded
- 1 cup thinly sliced celery
- 2/3 cup thinly sliced onion
- 1/3 cup all purpose flour
- 3 cups milk
- 4 cups sharp Cheddar cheese, shredded, (1 lb.)
- 1 tsp salt
- 1/4 tsp black pepper, ground
Directions
In a 3 quart saucepan, combine beer and bouillon powder or granules.Cook over medium heat stirring frequently, until dissolved.
Add carrot and celery.
Separate onion into rings; add to beer mixture.
Bring to a boil.
Reduce heat.
Simmer, covered, 10 minutes Place flour in small bowl.
Gradually stir or whisk in 1 1/2 cups milk until smooth.
Gradually stir into soup until blended.
Stir remaining 1 1/2 cups milk into soup.
Cook, stirring frequently, until thickened, about 15 minutes.
Add cheese a little at a time, stirring after each addition, until cheese melts.
Add salt and pepper.
Cook 1 minute; do not boil.
Serve immediately.
Makes 6 to 8 servings.
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