Vegetarian Beer Cheese Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I found this recipe online and made several adjustments. It's great for a cold night! Cornbread is a nice accompaniment. I use chicken-flavored vegetable broth instead of vegetable broth. Ingredients:
3/4 cup (1.5 sticks) butter |
1 cup finely chopped onions |
1 tablespoon minced garlic |
1/2 cup finely chopped celery |
2/3 cup finely chopped carrots |
1/2 cup flour |
4 cups chicken-flavored vegetable broth |
2/3 cup beer (octoberfest or darker beers are good) |
2 teaspoons worcestershire sauce |
2 cups whole milk |
1/4 cup heavy cream |
2 tablespoons sugar |
2 teaspoons dry mustard |
1/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
5 cups grated sharp cheddar cheese |
Directions:
1. Heat butter in a heavy 5-quart soup pot.
2. Add onions and garlic and sauté until onions are translucent.
3. Add celery and carrots and cook for 3 minutes.
4. Stir in flour.
5. Add broth to soup pot and bring to a boil over high heat.
6. Add beer, Worcestershire, milk and cream.
7. Reduce heat to low and simmer for five minutes.
8. Add sugar, mustard, fennel and cayenne and cook for one minute.
9. Add cheese slowly, whisking constantly until the cheese melts and soup begins to bubble.
10. If soup seems a little too thick, add additional broth or warm milk.
11. Can be refrigerated and reheated if you slowly heat it on the stove, whisking constantly to keep the cheese from separating.
|
|