Beer Cheese Soup

Beer Cheese Soup Recipe

By Tammy Algood Published: October 1, 2014

• Yield: 6 Servings

Ingredients

• 4 tablespoon unsalted butter
• 1 cup red bell peppers chopped
• 1/2 cup celery chopped
• 1/2 cup onions chopped
• 3 cloves garlic minced
• 1/2 cup all-purpose flour
• 2 cups chicken or vegetable stock
• 1 12-ounce bottle dark beer
• 1 cup whole milk
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 3 cups sharp Cheddar cheese shredded

Instructions

1. Place the butter in a large Dutch oven over medium heat. When the butter has melted, add the bell peppers, celery, onions, and garlic. Cook 5 minutes, stirring frequently. Add the flour and cook 2 minutes longer, stirring constantly.
   
2. Add the stock, beer and milk, whisking until the mixture is smooth. Increase the heat to medium-high and bring to a boil, whisking frequently. Reduce the heat to medium-low and simmer 10 minutes. Add the paprika, cayenne, white pepper, dry mustard and Worcestershire sauce, mixing well. Add the cheese and stir until completely melted. Serve immediately.