In the 5+ years of my blog I have NEVER went back and re-posted favorite recipes. This is the week to do it. With almost 300 recipes there are a few that even I’ve forgotten.
Day 1: Beer Cheese Soup
Since cheese is a staple in most midwesterner’s diet it’s no surprise the beer cheese soup is popular. This one is from our family cookbook and my go to when I make it for a football party or event.
Beer Cheese Soup
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Keywords: soup/stew
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Ingredients (Serves 6)
- 1 1/2 cups diced carrots
- 1 1/2 cups diced onion
- 1 1/2 cups diced celery
- 2 cloves garlic, minced
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 2 cups beer
- 1/3 cup butter
- 1/3 cup flour
- 2 cups milk
- 2 cups half and half
- 6 cups shredded sharp Cheddar cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- Popcorn for garnish
Instructions
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Turn heat to low and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and ground mustard powder. For a little more heat add a bit more hot sauce. Bring to a simmer, and cook 10 minutes. Top with salt, pepper and popcorn.
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