Beer-Cheese Soup #3

By carvalhohm

Ingredients

• 3 T. butter
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• Optional: 1 jalapeño pepper, seeded and chopped
• 3 T. all-purpose flour
• 1 C. chicken broth
• 2 c. milk or half-and-half
• 2 c. shredded extra-sharp Cheddar cheese
• 1/2 c. beer or non-alcoholic beer, at room temperature
• 1/8 t. cayenne pepper
• 1/4 t. salt
• 1/4 t. pepper
• Garnish: 2 T. green onions, chopped

Details

Servings 4
Adapted from gooseberrypatch.com

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Add onion, carrot, celery and jalapeño, if using; sauté until vegetables are crisp-tender. Add flour to vegetable mixture; stir well.

In a saucepan over medium heat, combine broth and milk or half-and-half; heat through. pour broth mixture into vegetable mixture. Reduce heat to low and simmer, stirring occasionally, until soup begins to thicken, about 4 to 5 minutes. Stir in cheese and beer until cheese is completely melted. Stir in spices.

Garnish with chopped green onions.

Makes 4 servings.