Beer and Cheese Soup

This super soup combines beer and sharp cheddar cheese for a delicious, creamy soup perfect for cold winter days!

Preparation Notes

Substitute low fat milk for the half & half to save calories.

Directions

1. Melt the butter on medium heat.
2. Chop the onion, carrots, and celery and add to the butter.
3. Cook for 5 minutes or until veggies are soft.
4. Add the flour to the pan and stir it in well.
5. Add in the beer and the broth.
6. Let the soup heat up to a gentle boil.
7. Once your broth hits a gentle boil, turn the heat down to low and add in the half & half and cheese.
8. Allow the cheese to melt completely then add mustard, Worcestershire, pepper, and red pepper flakes.
9. Optional step: For an extra cream soup use an immersion blender to smooth out the soup. No immersion blender? No problem, simply puree the soup in your normal blender in small batches.