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Beer Cheese Soup
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Description
A rib-sticking, warm and cheesy soup.
Ingredients
- 1 cup Diced Carrots
- ½ cups Sliced Green Onions
- 1 Tablespoon Minced Garlic
- ¾ cups Butter
- 1 teaspoon Worcestershire Sauce
- 4 cups Chicken Broth
- 12 ounces, fluid Pale Ale Beer
- 2 cans (Approximately 10 Oz. Size) Cream Of Celery Or Cream Of Onion Soup
- 1 pound Velveeta, Cubed
- 6 ounces, weight Shredded Sharp Cheddar
- ½ cups Grated Parmesan Cheese
- 1 teaspoon Mustard Powder
- 2 Tablespoons All-purpose Flour
- 3 Tablespoons Water
- Optional For Garnish: Crumbled Cooked Bacon, Salad Croutons
Preparation
In a large soup pot over medium heat, saute carrots, onions and garlic in butter for 5-7 minutes until vegetables start to soften. Pour the Worcestershire sauce right on top while sauteing. Pour in chicken broth and bring to a boil.
Reduce heat to medium and add beer, the cans of soup and Velveeta. Stir until cheese has melted.
Add sharp cheddar and Parmesan. Continue stirring until cheese has melted.
In a small bowl, whisk together mustard powder, flour and water to make a slurry. Pour into soup to thicken. Turn heat to medium-low and continue cooking for 15 minutes, stirring occasionally.
Garnish with crumbled bacon and seasoned salad croutons and serve.
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