Beer-Cheese SoupPosted: October 12, 2012
I haven’t done any extra cooking this week and dinners have been a success.
Yesterday I had some great friends over for lunch and a play date. I made this beer- cheese soup; one of my favorites that my husband doesn’t really like, so I make it for others. Its a quick soup, not one that needs to sit on the stove all day; which is great when you just want soup! It can also be halved easily, you’ll just have half a can of beer leftover… oh, what to do with that beer…?! Tastes great with this rosemary olive oil bread.
Adapted from Betty Crocker Cookbook
4 tablespoons butter
1 onion, chopped
2 medium celery stalks, thinly sliced
4 tablespoons all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can or bottle -12 oz. regular or nonalcoholic beer (light beer works better than dark beer in this recipe)
12 oz. chicken or vegetable broth
2 cups milk
4 cups or 16 oz. cheddar cheese, shredded
Popped popcorn, if desired
In large saucepan, melt butter over medium heat. Cook onion and celery in butter about 5 minutes, stirring occasionally, until tender.
Stir in flour, pepper, and mustard. Stir in beer, milk, and broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; reduce her to low.
Gradually stir in cheese. Heat over low, stirring constantly, just until cheese is melted. Sprinkle each serving with popcorn. Enjoy!