Rather than shedding for the wedding, I have been breading for the wedding. Oops. I have less than 4 weeks to go, so I should probably rethink my strategy. In the meantime, this beer cheese soup I made for dinner last night is SO delicious, and worth the extra calories. It is the ultimate cheesy soup. In spite of the name, it doesn’t have much of a beer taste. I dipped toasted sourdough baguette in it to really make this meal low cal (ha). Which reminds me, this soup would be great in a sourdough bread bowl.
This weekend the East Coast was very blustery (there was almost a hurricane, but it didn’t quite make it). Rainy, chilly weather always makes me crave comfort food. Soup is one of my favorite things to make, beer is one of my favorite things to drink and cheese is one of my favorite things to eat. So beer cheese soup was an easy choice.
I found this recipe which has over 200 5 star reviews. It is pretty easy to follow, and I modified it to serve 2 people rather than 8. The recipe also doesn’t call for a particular kind of beer. I don’t like hoppy beers, so I went with a blonde. I would imagine a pale ale or amber would also go well with this.
- 1/2 c diced carrots
- 1/2 c diced onion
- 1/2 c diced celery
- 1/2 cloves garlic, minced
- 1/4 tsp hot pepper sauce
- dash cayenne pepper
- salt & pepper to taste
- 3/4 c chicken broth
- 1/2 c beer
- 1 tbsp butter
- 1 tbsp flour
- 1 c milk
- 1 1/2 c shredded sharp Cheddar cheese
- 3/4 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- Over medium heat, add your carrots, onion, celery and garlic to a saucepan and stir.
- Add the hot pepper, cayenne, salt & pepper.
- Mix in the chicken broth, and beer and bring to a simmer. Simmer for about 12 minutes until the vegetables have tenderized.
- While the vegetables are simmering, add the flour & butter to a soup pot and whisk together over medium-high heat.
- Continue whisking until the flour mixture has turned a light brown (about 3 minutes).
- Slowly whisk in the milk and continue to whisk until the milk has thickened.
- Remove the milk from the heat and gradually stir in your cheese.
- Add the vegetable mixture to the cheese mixture. Mix in the mustard, Worcestershire sauce and dry mustard.
- Bring the whole soup to a simmer and cook for 10 more minutes.
- Serve with bread! (I toasted some sourdough baguette).