Prep 15 mins
Cook 20 mins
A great soup to go with wursts and other sausages, as well as potato skins, for a comforting cool weather meal.
- 1⁄4 cup butter
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 1⁄2 teaspoon dry mustard
- 6 cups chicken broth
- 1⁄4 teaspoon Tabasco sauce
- 4 1⁄2 ounces cheddar cheese
- 1 (12 ounce) bottlegerman beer (dunkel lager preferred)
- salt (to taste)
- Finely shred cheese, using grater or food processor; set aside.
- Saute vegetables in butter in a saucepan with garlic until tender but not browned.
- Add flour and mustard, stirring to coat.
- Gradually add the broth and cook until slightly thickened.
- Add the Tabasco and cheddar and cook, stirring constantly until blended, but do not boil.
- Remove from heat and stir in the beer and season to taste with salt; reheat soup to serving temperature, but do not boil.
This had a great taste! I used a vegetable broth instead of chicken broth to keep it vegetarian, and use Warsteiner for the brew. My only problem was that my cheese didn't melt very well - I used a finely shredded sharp cheddar?!? I think this would be an excellent recipe to experiment with, too - different beers and cheeses (hey, two of my favorite things!) ... Thanks SueL!
My BF and I really enjoyed this soup, definitely a 5 star. I did, however, make one fairly major revision, which was to reduce the stock (I used vegetable) to 4 cups. As I added the stock, I could see it was thinning out and the flour would not thicken it any more. Other changes included using less butter, low-fat cheese, lite beer (Beck's lager) and more hot sauce:) I've had bad experiences with recipes when I used strong tasting beers, but with Beck's I knew this recipe would work. I love beer and cheddar combinations, and I would definitely make this recipe again. Thanks Sue!
I loved the concept of this soup, but I think I need to try it again when I find a suitable combination of cheese and beer. The beer I used turned the whole thing bitter and the cheese was too mild. I used vegetable broth because I had it on hand, but next time will use chicken broth. I liked the color of red pepper and carrots in the creamy cheesy broth.