Ingredients
| 2-1/2 cup | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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
Author's Comments
A soup lover’s delight, hearty yet subtly flavored; serve with toasted French bread.
Similar Recipes
beer cheese soup, soups