Beer Cheese Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon worcestershire sauce (or to taste)
• 1 teaspoon tabasco sauce (or to taste)
• 2 cups chicken broth or 2 cups water
• 2 cups beer
• 1/4 cup flour
• 1/4 cup butter
• 2 cups half-and-half
• 4 cups shredded cheddar cheese (i prefer sharp)
• 1 teaspoon dijon mustard (or to taste)
• salt
• pepper
• 2 cups popped popcorn or 2 cups croutons

Recipe

• 1 in a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
• 2 add in worcestershire sauce, tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
• 3 in a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
• 4 decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
• 5 remove from heat; add cheese, stirring until melted.
• 6 whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.
• 7 ladle into soup mugs; garnish with popcorn or croutons.