Beer and Cheddar Soup
photo by Coasty
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 591.47 ml beer (about 20 oz.)
- 36.97 ml instant chicken bouillon granules
- 236.59 ml shredded carrot
- 236.59 ml thinly sliced celery
- 157.80 ml thinly sliced onion
- 78.78 ml all-purpose flour
- 709.77 ml milk
- 946.36 ml shredded sharp cheddar cheese (1 lb.)
- 4.92 ml salt
- 1.23 ml ground black pepper
directions
- In a 3 quart saucepan, combine beer and bouillon powder or granules.
- Cook over medium heat stirring frequently, until dissolved.
- Add carrot and celery.
- Separate onion into rings; add to beer mixture.
- Bring to a boil.
- Reduce heat. Simmer, covered, 10 minutes Place flour in small bowl.
- Gradually stir or whisk in 1 1/2 cups milk until smooth.
- Gradually stir into soup until blended.
- Stir remaining 1 1/2 cups milk into soup.
- Cook, stirring frequently, until thickened, about 15 minutes.
- Add cheese a little at a time, stirring after each addition, until cheese melts.
- Add salt and pepper.
- Cook 1 minute; do not boil.
- Serve immediately.
- Herbs, Spices & Flavorings.
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RECIPE SUBMITTED BY
Olha7397
Canada