This super soup combines beer and sharp cheddar cheese for a delicious, creamy soup perfect for cold winter days!
Ingredients
1 Tbsp butter
1 onion
2 carrots
2 stalks celery
4 Tbsp flour
1 cup beer
4 cup chicken broth
1/2 cup half & half
2 cup cheddar cheese, shredded
1 Tbsp dijon mustard
1 Tbsp worcestershire sauce
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
Total Time: 30 minutes
Amount Per Serving: 1 cup
Nutrition
Servings: 8
Preparation Notes
Substitute low fat milk for the half & half to save calories.
Directions
Melt the butter on medium heat.
Chop the onion, carrots, and celery and add to the butter.
Cook for 5 minutes or until veggies are soft.
Add the flour to the pan and stir it in well.
Add in the beer and the broth.
Let the soup heat up to a gentle boil.
Once your broth hits a gentle boil, turn the heat down to low and add in the half & half and cheese.
Allow the cheese to melt completely then add mustard, Worcestershire, pepper, and red pepper flakes.
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.