Cheddar Beer Soup

By slebel

Ingredients

• Directions:
• 1 cup celery minced
• 1 cup carrots minced
• 1 1/2 cups onion minced
• 1 1/2 sticks (6oz) butter
• 2/3 cup flour
• 1 tsp. Dijon Mustard
• 3 cups Vegetable Broth
• 12 oz. dark German beer
• 3/4 cups milk
• 4 cups shredded cheddar cheese
• minced chives for garnish
• 1/4 lb butter
• 8 ounces cheddar cheese or 8 ounces American cheese
• 3 cups chopped celery
• 12 ounces beer
• 3 cups chopped onions
• 1 teaspoon garlic salt
• 1 stalk grated carrot
• 1 teaspoon white pepper
• 8 tablespoons flour
• 6 cups chicken stock
• 1 1
• Sauté celery, onions, carrots in butter.
• 2 2
• Add salt and pepper.
• 3 3
• Blend in flour.
• 4 4
• Add chicken stock and cheese.
• 5 5
• Heat gently until cheese melts.
• 6 6
• Add beer.
• 7 7
• Adjust spices to taste.
• 8 8
• Serve piping hot with croutons on top, if desired.

Preparation

Step 1

1) In a skillet on Low/Med - cook carrots, onions and celery in butter until tender (about 15 minutes). Season with salt.
2) Add flour and mustard to the skillet and whisk until incorporated and smooth.
3) Add Veggie broth and beer, cook and stir until thickened.
4) Puree in a blender, then return to skillet.
5) Stir in milk and stir for about 6-10 minutes, then add cheese and cook/stir for about 10 mins. (Add more liquid as desired) *Can be frozen to heat and serve later*