Beer and Cheese Soup

Taken from the Sound Magazine (February 2011) A delicious pub meal - while the name may sound a little daunting it's pretty darn delicious and easily adapted to make it vegetarian. It's a simple, straight forward recipe that still allows for experimentation with beer and cheese. Good luck!

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups onions (chopped)
• 2  cups carrots (chopped)
• 1 1⁄2 cups celery (chopped)
• 4  garlic cloves (minced)
• 8  cups  chicken stock or 8  cups  vegetable stock
• 1⁄2 cup butter
• 24  ounces beer (preferably dark)
•  cornstarch, as needed (about 1/3 cup)
• 5  cups sharp cheddar cheese, grated
• 1  cup parmesan cheese, grated
• 2  cups monterey jack cheese, grated
• 2  cups heavy cream
• 2  tablespoons Worcestershire sauce
• 1  teaspoon  hot sauce
•  salt & pepper

Directions

1. Melt butter in a saucepan and combine onions, carrots, celery & garlic over medium heat and saute until vegetables are soft (about ten minutes).
2. Adjust heat to high and incorporate beer. Cook on high for three to four minutes to allow for the alcohol to evaporate away.
3. Heat stock in separate pot and mix cornstarch to form slurry and then add that to simmering liquid.
4. Simmer 45 minutes.
5. Lower heat and add cream and all of the cheeses (at this step temperature is very important - too hot and the soup will separate, too low and the cheese will not melt).
6. Finally add remaining ingredients and adjust for taste and consistency.
7. *Tip: If soup is to thin add more cornstarch, if soup is to think add more stock.