“Ale” to the Soup!
Joe here with a special brew for you!
This past Thanksgiving, my family went to a friend’s home where guests were asked to bring a dish from their native country or state. Being from Wisconsin, the two items that represent my great state are cheese and beer…great compliments to each other but even better combined.
I remembered back to my college days when I worked in catering… there was a soup I served and had only once but it stayed with me all these years…Cheddar Cheese and Beer soup. I searched for a recipe but couldn’t find one that worked with what my taste buds had remembered, so I created my own version. I know what you may be thinking, but the soup is amazing, and I hope it will inspire you to create your own recipe to pass on and share with your family and friends.
6 tbsp. butter, 1 cup carrots, 1 cup celery, 1 cup onion, 3 cloves garlic, minced , ¾ cup all-purpose flour, 2-32 oz. cartons chicken stock or vegetable stock, 1-12 oz. beer or ale , 1-16 oz. pkg. shredded sharp cheddar cheese, 1 ½ tsp. dry mustard, 1 ½ tsp. Worcestershire sauce , 1 tsp. horseradish sauce, ½ cup heavy cream, Salt and pepper to taste.
- Melt butter in stockpot on MEDIUM. Add carrots/celery/onions; cook, stirring 4-5 minutes until softened. Add garlic; cook about 1 min, until soft but not brown. Remove from heat. Add flour, stirring to coat vegetables. Return to heat. Cook, stirring 4-5 minutes until flour turns golden.
- Add stock gradually, whisking until well blended. Heat to boiling on HIGH. Reduce heat to MEDIUM; simmer 15-20 minutes, stirring occasionally.
- Remove from heat. Stir in beer. Add cheese, a little at a time, stirring after each addition. Stir in dry mustard, Worcestershire sauce, and horseradish sauce. Stir in milk (or heavy cream). Heat gently on LOW, stirring occasionally, 45 minutes. Season to taste with salt and pepper.
If you’d like, top with crumbled bacon and chopped fresh chives. Have a big piece of hearty bread with it too.
Hail to Wisconsin!
Love, Joe & Annette