Vegetable Beer Cheddar Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
  • Add onions and celery and saute until softened about 4-6 min.
  • Stir in the flour.
  • Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
  • Add the potatoes and bring whole thing slowly to a boil.
  • make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
  • Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
  • Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
  • cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
  • cook longer if you prefer them to be soft.
  • Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
  • Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
  • Serve Hot.
  • NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
  • It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.
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