Beer Cheese Soup
- 4 tablespoons butter
- 1 small onion, chopped
- 1 clove of garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 can or bottle of your favorite beer
- 3 to 4 cups chicken broth or stock
- 3 tablespoons flour
- 2 cups light cream or milk
- 2 cups sharp cheddar cheese, grated or shredded
- Melt 1 tablespoon of the the butter in soup pot on medium low heat.
- Add onions and garlic, sprinkle with salt, saute until onions are soft.
- Add the beer and worcestershire sauce. Continue to cook for a few minutes.
- Add broth.
- Bring to a boil, reduce, and simmer while you make the cheese sauce.
- Melt butter in a sauce pan on medium heat. Stir in flour a bit at a time, stirring to keep it smooth.
- Cook the butter and flour mixture for a few minutes to remove the raw flour taste.
- Remove from heat, and add cream or milk slowly, stirring to keep it smooth and lump-free.
- Return the cream sauce to the heat, and add the cheese a bit at a time, stirring to mix it in as it melts.
- Slowly add the cheese sauce to the soup. Keep stirring to make sure it does not clump.
- A beer cheese soup recipe, like many that include cheese, benefits greatly from the addition of bacon bits. You can also add green onions or chives for both taste and color, as they make a great contrast to the color of the cheese. Also, some toasted sourdough or rye bread, with the deep flavor of grains, is a terrific compliment to the beer in the soup.