Beer Cheese Soup
- Number of Servings: 6
Ingredients
1/4C onion, diced1/4C celery, diced1/4Ccarrot, diced2 jalapenos, seeds & membranes removed, diced2 cloves garlic, minced2T butter1T hot sauce4T flour1C dark beer (I like Dos Equis Amber)3C vegetable stock (you can use chicken stock, if you're not vegetarian)1/2C heavy whipping cream3C sharp cheddar cheese, shredded1T Dijon mustard1t Worcestershire sauce (I use vegan)salt & pepper to tastered pepper flakes, for garnish
In a large pan, over medium heat, sauté` the onions, carrots, jalapenos, garlic, butter and hot sauce until the onions are tender, about 3-4 minutes. Add the flour to the sautéed vegetables and mix well.
Add the beer and whisk until all the flour is dissolved. Add the vegetable stock and bring to a gentle boil. Reduce the heat to low. Add the heavy cream and cheese, stirring often.
Allow the cheese to melt completely, then add the mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often. Add salt and pepper to taste. Garnish with red pepper flakes and serve.
Serving Size: 6
Add the beer and whisk until all the flour is dissolved. Add the vegetable stock and bring to a gentle boil. Reduce the heat to low. Add the heavy cream and cheese, stirring often.
Allow the cheese to melt completely, then add the mustard and Worcestershire sauce. Simmer for about 10 minutes while stirring often. Add salt and pepper to taste. Garnish with red pepper flakes and serve.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 419.1
- Total Fat: 33.1 g
- Cholesterol: 107.9 mg
- Sodium: 1,119.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.7 g
- Protein: 15.3 g
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