White Cheddar Beer Soup
- 4 Tbsp. butter
- 1/2 c. diced carrots
- 1/2 c. diced celery
- 1/2 c. diced onion
- 1/3 c. flour
- 1/4 tsp. white pepper
- 1/2 tsp. dry mustard
- 2 c. chicken broth
- 2 c. half & half
- 1 bottle Riverwest Stein Beer
- 16 oz. shredded white cheddar cheese
- 2 tsp. worcestershire
Melt butter in large soup pot over medium heat.
Add in carrots, celery, and onion and saute 5 minutes or until softened.
Stir in flour, white pepper, and dry mustard.
Slowly add chicken broth and half & half and stir to combine.
Add beer and cook, stirring, over medium-high heat 5-10 minutes or until soup is thickened.
Remove from heat and stir in shredded cheese and worcestershire sauce.
Garnish with bacon, scallions, or additional shredded cheese as desired