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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'The Everything Soup, Stew, and Chili Cookbook' Ingredients:
2 tablespoons butter or 2 tablespoons vegetable oil |
1 large onion, diced |
2 celery ribs, diced |
2 carrots, diced |
3 garlic cloves, minced |
1 teaspoon worcestershire sauce (or to taste) |
1 teaspoon tabasco sauce (or to taste) |
2 cups chicken broth or 2 cups water |
2 cups beer |
1/4 cup flour |
1/4 cup butter |
2 cups half-and-half |
4 cups shredded cheddar cheese (i prefer sharp) |
1 teaspoon dijon mustard (or to taste) |
salt |
pepper |
2 cups popped popcorn or 2 cups croutons |
Directions:
1. In a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
2. Add in Worcestershire sauce, Tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
3. In a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
4. Decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
5. Remove from heat; add cheese, stirring until melted.
6. Whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.
7. Ladle into soup mugs; garnish with popcorn or croutons.
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