Several years ago my husband and I stopped by to see some friends as we were driving by the city they lived in. It just so happened that they were working at the time and worked at a casino. To our surprise one of our friends was able to comp us a meal at the casinos buffet.
This was by far the best buffet I have ever had. The choices were just about endless and everything was so delicious. One of the choices was a beer cheese soup. I had never heard of beer cheese soup, let alone tried it. However, it sounded delicious and I was right it was so very delicious.
Soon after, I googled beer cheese soup recipes and decided to make this one. It turned out delicious and I have made it at least once a year since I first discovered beer cheese soup. The beer flavor in it is very subtle, even though it calls for dark beer.
Beer Cheese Soup
Ingredients:
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery
- 2 cloves garlic, diced
- 1 teaspoon hot sauce
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 2 cups dark beer
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 4 cups milk or half and half
- 6 cups shredded sharp cheddar cheese
- 1 tablespoon Dijon mustard
- 2 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
Directions:
- In a large pot, over medium heat, stir together the carrots, onion, celery and garlic.
- Stir in hot sauce, cayenne pepper and black pepper.
- Pour in chicken broth and beer. Simmer until vegetables are tender, about 12 minutes.
- Remove from heat and use an immersion blender or transfer, in batches to a blender, and process until smooth.
- While vegetables are simmering, in another large pot, melt butter over medium heat.
- After butter has melted, whisk in flour. Continue whisking until mixture turns light brown, whisking the entire time, about 3-4 minutes.
- Gradually whisk in milk or half and half. Continue whisking until mixture thickens.
- Turn heat to low and gradually stir in cheese.
- Gradually stir beer mixture into cheese mixture.
- Stir in Dijon mustard, Worcestershire sauce and dry mustard.
- Bring to a simmer and cook for 10 minutes.
Serves: 8
Calories: 594
Total Fat: 46.8g
Saturated: 12.9g
Polyunsaturated: 0.3g
Monounsaturated: 2g
Trans: 0g
Cholesterol: 60.3mg
Sodium: 748.8mg
Potassium: 83.2mg
Total Carbs: 12.4g
Dietary Fiber: 0.6g
Sugars: 5.2g
Protein: 32.5g
Vitamin A: 33.1%
Vitamin C: 2.7%
Calcium: 17.2%
Iron: 2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
