Beer Cheese Soup
Smooth, Cheesy, smokey, with a hint of bitter from the stout beer. Serve with buttered bread, or in a bread bowl, and you have a meal fit for ravenous wolves
Ingredients
- 4 tbsp Butter Unsalted
- 1 Large Sweet Onion Peeled, Diced
- 2 Cloves garlic Peeled, Minced
- 32 grams AP Flour ~ 1/4 cup
- 250 ml Milk Full Fat ~ 1 cup
- 250 ml Half and Half ~ 1cup
- 16 fl. oz. Beer I use a stout
- 1 tbsp Dijon Mustard
- 6 oz Sharp Cheddar Grated
- 4 oz Smoked Gouda Grated
- Salt / Pepper To Taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, and garlic; saute 10 minutes.
- Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
- Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
Nutrition
Calories: 604kcalCarbohydrates: 23gProtein: 23gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 135mgSodium: 776mgPotassium: 404mgFiber: 1gSugar: 11gVitamin A: 1270IUVitamin C: 5mgCalcium: 688mgIron: 1mg
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