Raley's Cheddar Beer Soup

"This version of cheese soup came from our local grocery chain in their monthly magazine. It has a little more sophisticated taste to it making it perfect for company. We love this soup in front of the TV on chilly days with some great crusty bread!"
 
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Ready In:
45mins
Ingredients:
8
Serves:
6
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ingredients

  • 3 tablespoons butter
  • 1 large leek (thinly sliced-white and pale green parts only)
  • 14 cup flour
  • 3 cups chicken stock
  • 1 cup mendocino brewing company red tail lager beer (Or use another lager- but the flavor is unique!)
  • 2 teaspoons Dijon mustard
  • 1 13 cups cheddar cheese (shredded- sharp is best)
  • salt and pepper
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directions

  • Melt butter in a medium saucepan. Add leeks and cook for 10 minutes, stirring frequently, to soften.
  • Stir in flour and cook for 2 minutes more.
  • Slowly stir in chicken stock, lager and mustard until mixture is smooth.
  • Bring to a boil; reduce heat and simmer for 15 minutes.
  • Remove from heat and stir in cheese a handful at a time, stirring until cheese is melted.
  • Season to taste with salt and pepper and serve.

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RECIPE SUBMITTED BY

<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p> <p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p> <p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
 
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