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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2-1/2 cups beer (about 20 oz.)
2-1/2 tbsp. instant chicken flavor bouillon powder or granules
1 cup shredded carrot
1 cup thinly sliced celery
2/3 cup thinly sliced onion
1/3 cup all purpose flour
3 cups milk
4 cups shredded sharp Cheddar cheese (1 lb.)
1 tsp. salt
1/4 tsp. ground black pepper
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Directions:
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In a 3 quart saucepan, combine beer and bouillon powder or granules. Cook over medium heat stirring frequently, until dissolved. Add carrot and celery. Separate onion into rings; add to beer mixture. Bring to a boil. Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl. Gradually stir or whisk in 1 1/2 cups milk until smooth. Gradually stir into soup until blended. Stir remaining 1 1/2 cups milk into soup. Cook, stirring frequently, until thickened, about 15 minutes. Add cheese a little at a time, stirring after each addition, until cheese melts. Add salt and pepper. Cook 1 minute; do not boil. Serve immediately. Makes 6 to 8 servings.
Herbs, Spices & Flavorings
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Comments from olga
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A soup lover’s delight, hearty yet subtly flavored; serve with toasted French bread.
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