First, I had to do my research. I must start out by saying I'm not a beer drinker. I know, I know... I live in Wisconsin!! What the heck is wrong with me? I've been told I'm genetically flawed. I swear I'm not the only one from Wisconsin that doesn't like beer, but I digress.... back to the research. I asked my lovely step-daughter a million questions about this soup.
- what do you like about it?
- are there "chunks" of veggies or meat in it?
- what kind of cheese do you think is in it?
- what kind of beer do they use?
Despite hating the taste of beer, I must admit that I was pleasantly pleased with the outcome! The bitterness of the beer really complimented the creamy cheese flavors. What was even better is that my step-daughter now admits that I make the "best" beer cheese soup. Victory is mine!
- 2 large carrots, shredded
- 1 stalk of celery, shredded
- 2 medium onions, shredded
- 1/2 cup of butter
- 1/2 cup flour
- 12 oz Leinenkugel Creamy Dark beer (or another Lager)
- 3 cups chicken broth
- 3/4 tsp paprika
- 3/4 tsp dry mustard powder
- 1 tsp worcestershire sauce
- 4 cups cheddar cheese
- 2 cups half and half
In a large saucepan, melt the butter on medium heat and fry the carrots, celery and onions until they are soft and the onion is clear. Add the flour directly to the saucepan and continue to heat for an additional 3-4 minutes stirring constantly with a whisk to avoid burning the vegetables and flour. Add the beer and stir. Immediately add the chicken broth, paprika, mustard powder, and worcestershire sauce. Stir until combined. Slowly add the cheese, stirring it in the mixture with the whisk until it is melted. Reduce the heat to low, and continue to cook for an additional 10 minutes, stirring occasionally so that the bottom doesn't burn. Add the half and half and stir until combined. Remove from heat and serve. As you are serving, top individual portions with popcorn and a dash or two of tabasco sauce.