Cheddar Cheese Beer Soup

Submitted by Leslie in Texas

"This recipe comes from the Bobby Mcgee's Conglomeration restaurant that was in the north-Houston area in the early 1970s ( think dance floor with disco ball!!). Sadly, the restaurant is no longer there, tho I think it still exists in other areas,but the owner/chef was kind enough to give this recipe to a local church for use in their cookbook."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 cup butter
• 1⁄2 onion, finely diced
• 2 carrots, finely diced
• 1 cup flour
• 1 teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄2 cup half-and-half cream
• 1 cup milk
• 1⁄2 cup beer
• 1 teaspoon sugar
• 3 1⁄2 cups chicken stock or 3 1/2 cups broth
• 3 cups cheddar cheese, grated
• 1 pinch nutmeg
• chopped chives, to garnish
• lightly salted popped popcorn, to garnish (optional)

directions

1. Saute carrots and onions in butter until tender.
2. Add flour,spices, and sugar and cook 5 minutes.
3. Stir in beer and chicken stock; whisk until smooth.
4. Add grated cheese and simmer for 15 minutes, whisking until the cheese is melted.
5. Whisk in half&half and milk.
6. Ladle into bowls and garnish with some chives and popcorn, if desired.