White Cheddar Beer Cheese Soup
Don’t let the occasional sunny day in Seattle fool you – it’s still March, and most days still feel like winter.
For the gray days that are still weighing you down and urging you to bundle up, this is the perfect White Cheddar Beer Cheese Soup we found from Lemon Tree Dwelling. Enjoy!
Ingredients
- 4 tbsp butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup flour
- 1/4 tsp white pepper
- 1/2 tsp dry mustard
- 2 cups chicken broth
- 2 cups half & half
- 1 bottle Riverwest Stein Beer
- 16 oz. shredded white cheddar cheese
- 2 tsp. worcestershire
Method
- Melt butter in large soup pot over medium heat.
- Add in carrots, celery, and onion and saute 5 minutes or until softened.
- Stir in flour, white pepper, and dry mustard.
- Slowly add chicken broth and half & half and stir to combine.
- Add beer and cook, stirring, over medium-high heat 5-10 minutes or until soup is thickened.
- Remove from heat and stir in shredded cheese and worcestershire sauce.
- Garnish with bacon, scallions, or additional shredded cheese as desired.