Beer Cheese Soup
Source of Recipe
Recipe courtesy of Iron Mountain Inn Butler, TN
List of Ingredients
-3/4 cup (1 1/2) sticks butter
-1 cup finely chopped onions
-1 Tbsp minced garlic
-1/2 cup finely chopped celery
-1/2 cup finely chopped carrots
-1/2 cup flour
-3 cups (or more to taste) chicken broth
-1/2 cup beer (or more to taste)
-2 tsp Worcestershire sauce
-2 cups whole milk
-1/4 cup heavy cream
-2 Tbsp sugar
-2 tsp dry mustard
-1/2 tsp ground fennel (I used whole)
-1/8 tsp cayenne pepper
-5 cups grated cheddar cheese
-Paprika (if serving individual bowls)
-Heat butter in a heavy five-quart soup pot.
-Add onions and garlic.
-Saute until onions are translucent; add celery and carrots.
-Cook 2-3 minutes; stir in flour.
-Add chicken broth and bring to a boil over high heat.
-Add beer, Worcestershire sauce, milk and cream.
-Reduce heat to low, simmer 5 minutes.
-Add sugar, mustard, fennel, and cayenne; cook 1 minute longer.
-Add cheese, stirring constantly until cheese is melted and soup begins to bubble.
-If soup is too thick, add additional broth or beer or milk as desired.
-Remove from heat.
-Garnish with a sprinkle of paprika.
*If you want a smoother soup, puree in blender to get rid of tiny bites of carrots and celery.