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:
1/2 cup Half& Half
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.
