Recipe for Beer and Cheddar Soup
This Beer and Cheddar soup is a thick, hardy soup that men love. If served with some fresh rolls it is filling enough to be a main course. It is a great soup to serve for a football viewing party or after an outdoor event. We don’t scatter popcorn on top of it but sometimes add crumbled bacon for a topping.
INGREDIENTS for Beer and Cheddar Soup
- Â¼ cup Butter 50 mL
- 1 Onion, chopped 1
- 1 Carrot, chopped 1
- Â¼ cup All-Purpose Flour 50 mL
- 1 tsp Dijon Mustard 5 mL
- 4 cups Chicken Stock 1 L
- Dash each Hot Pepper Dash
- Sauce and Worcestershire
- 1 bottle (341 mL) Beer 1
- 1 Â½ cups shredded Old Cheddar 375 mL
- Salt and Pepper
- Chopped Chives
- or Green Onion
METHOD for Beer and Cheddar Soup
In large saucepan over medium heat, melt butter, add onion and carrot. Cook until soft but not browned, about 2 minutes. Blend in flour and mustard; cook, stirring constantly, until bubbly. Slowly blend in chicken stock. Bring to boil and cook until slightly thickened. Add hot pepper sauce and Worcestershire Sauce. (Recipe may be prepared ahead to this point).
Stir in beer and 1 cup (250 mL) of the cheese. Heat gently, but do not boil, just until cheese has melted. Season with salt and pepper to taste. Serve, garnished with remaining grated cheese and chopped chives. Makes 6 servings.
Ideas for Soup and Bread Meals
This The Soup & Bread Cookbook: More Than 100 Seasonal Pairings for Simple, Satisfying Meals has recipes and methods for making great breads and soups with suggestions as to how to pair them for satisfying meals.