Guinness & Dubliner Cheese Soup

By DeliciouslyDished

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Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 rib of celery, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup Guinness stout (or more for stronger flavour)
• 1 cup fat-free, low sodium chicken broth (beef broth would be a good substitute!)
• 1 cup milk
• 1-1/2 teaspoons worcestershire sauce
• 1-1/2 teaspoons mustard powder
• 1/4 pound (or 1 cup loosely packed shredded) Dubliner cheese (or sharp cheddar cheese if desired)
• Salt and pepper

Details

Servings 2
Adapted from onceuponacuttingboard.com

Preparation

Step 1

Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes. If vegetables start to brown too quickly (before they’re softened), add a splash of chicken broth to the pan. Add the garlic and cook for another minute.

Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly. The mixture will be very thick and sticky at this point. Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers.

Remove the pot from the heat and transfer soup mixture to a blender. Make sure the blender is only about 1/3 to 1/2 full and remove the centre piece of the lid to allow steam to escape (but cover with a cloth or towel to avoid splatters). Puree until smooth, then transfer back to the pot.

With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavour is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.