Good morning!! Hope you all had a great weekend and caught a bit of the Oscars! So much glamour.
Today, I thought I’d share a soup that Matt and I have a made a few times and each time we change it up a bit and it just keeps getting better and better!! Matt found this in a beer brewing manual! Yep, that’s right, the Johnson’s are brewing! First batch is already in the works!
Beer Cheese Soup
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves minced garlic
1 tsp hot pepper sauce (we used Siracha)
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
2 cups chicken broth
8 ounces pale ale beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half (we used vitamin D)
1 Tbsp Dijon mustard
3 tsp Worcestershire sauce
2 tsp dry mustard
1 cup shredded smoked cheddar (we used significantly more)
1. In a large sauce pan over low heat, stir together chopped onion, celery, and garlic.
2. Stir in hot pepper sauce, cayenne, salt, and black pepper.
3. Mix in chicken broth and beer, simmer for 15 minutes.
4. In separate pan, melt hitter over low heat, add flour and cook until golden brown.
5. Slowly whisk in milk until thickened.
6. Combine and stir beer mixture into milk mixture. The original recipe doesn’t call for any cheese to be added to the actual soup which doesn’t make any sense. So we added about two cups of whatever cheese we had in the fridge until melted. Add Worcestershire sauce, Dijon mustard, and dry mustard. Bring to a boil and cook for 15 minutes. *
7. Ladle to serve and top with cheese!
*we also added some cooked bacon, leftover pork sausage and some potatoes that needed to be eaten! This is a great empty the fridge meal!
Recipe adapted from Extreme Brewing