BEER CHEESE SOUP

By CheeseDiva

Ingredients

• 1 Tbl vegetable oil
• 2 large shallots, minced
• 1 bottle Leinenkugel’s Classic Amber
• 3 cups heavy whipping cream
• 10 oz Sartori® Black Pepper BellaVitano® cheese, shredded
• 3 oz butter, melted
• 3 oz flour

Details

Adapted from bettycrocker.com

Preparation

Step 1

In a large saucepan, heat vegetable oil and sauté shallots until tender and fragrant.
2. Add beer and simmer for 5 minutes.
3A. Add heavy cream and simmer for 15-20 minutes.
3B. In a separate pan melt butter and incorporate flour. Stir with a wooden spoon over low heat for 5-7 minutes or until raw flour taste has cooked out.
4. While soup is simmering slowly add small amounts of butter/flour mixture to the soup while whisking continuously until desired thickness achieved. NOTE – You will likely NOT need to use all of the flour mixture!
5. Add cheese. Do not bring to a boil after adding the cheese.
6. After cheese has melted and been stirred well into the soup, enjoy!