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    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.




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