12 oz beer
5 cup sharp cheddar cheese, shredded
¾ cup butter
1 cup onion, diced
½ cup celery, diced
½ cup carrots, diced
1 tbsp garlic, crushed
½ cup all purpose flour
2 cup chicken broth
1 tsp Worcestershire sauce
2 cup heavy whipping cream
1 tbsp sugar
2 tsp dry mustard powder
⅛ tsp cayenne pepper
In a heavy stock pot, melt butter.
Add onion, celery, carrots and sauté until onion is translucent.
Add garlic and continue to sauté for another 1-2 minutes.
Stir in flour and mix well.
Add chicken stock/broth and bring to a boil over high heat.
Reduce heat and add beer, Worcestershire sauce, and cream.
Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer.
Add cheese and stir constantly until cheese is melted and soup begins to gently bubble.
If soup is too thick, add additional cream or stock/broth to desired consistency.
If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency.
If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables.
Serve, garnishing with a sprinkle of paprika.
Sugar: 5g
:
Calcium: 763mg
Calories: 954kcal
Carbohydrates: 21g
Cholesterol: 208mg
Fat: 84g
Fiber: 1g
Iron: 1mg
Potassium: 356mg
Protein: 28g
Saturated Fat: 43g
Sodium: 1197mg
Vitamin A: 4960IU
Vitamin C: 9mg
