Boozy Beer and Cheese Soup
By: Leah Rodrigues
Published: March 17, 2012

This boozy beer and cheese soup is the pride of the American Midwest.  Onions, carrots, and celery are sauteed in butter before broth, beer, and cheese are added.  To make this soup really spectacular, use the best cheddar cheese available and a nutty flavored dark beer.  Serve this beer and cheese soup with a piece of nice crusty white bread and a simple green salad.
Beer and Cheese Soup
Ingredients:



1 tablespoon Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 cloves of Garlic, Minced
4 tablespoons of Flour
1 cup Beer
4 cups Broth (Veggie or Chicken)
1/2 cup Half& Half
2 cups of Cheddar, Shredded
1 tablespoon Mustard
1 teaspoon Worcestershire
1/4 teaspoon Pepper
1/8 teaspoon Red Pepper Flakes
Salt to Taste
 
Directions:
 








Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.


   
Add the flour to the pan and stir it in well.


   
Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil.


   
Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.


   
Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.


   
Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess.


   
Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.

Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes.


     
Add the flour to the pan and stir it in well.


     
Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil.


     
Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese.


     
Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes.


     
Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess.


     
Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.