Beer adds a wonderful tang to this delicious cheese soup. This soup will remind you of a cold, snowy winter day in front of a fireplace.
More of Linda's delicious
Soup, Stew, and Chili Recipes.
Beer Cheese Soup Recipe
Yields: 8 servings
Prep time: 20 min
Cook time: 45 min
1 cup butter
1 cup finely-chopped celery
1 cup finely-chopped carrots
1 cup finely-chopped
1 cup all-purpose
In a large soup pot over medium heat, melt butter or margarine. Add celery, carrots, and onion;
sauté until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor blender; whirl until smooth; set aside.
In the soup pot over medium heat, make a roux with reserved butter or margarine, flour, and prepared mustard. Gradually add chicken broth, stirring constantly.
Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.
Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and cheddar cheese; simmer another 20 minutes, stirring occasionally,
until cheese is melted. Remove from heat. Serve in soup bowls topped with parmesan cheese and parsley.
Makes 8 servings.