Beer Cheese Soup
- ¾ Cup Butter
- ½ Cup Sliced Green Onions
- 1 Cup Diced Carrots
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Worcestershire Sauce
- 4 Cups Chicken Broth
- 12 oz. Pale Ale Beer
- 2 Cans of Cream of Celery or Cream of Onion Soup
- 1 lb. Velveeta Cubed
- 6 oz. Shredded Sharp Cheddar
- 1 Teaspoon Mustard Powder
- ½ Cup Grated Parmesan Cheese
- 2 Tablespoons Flour
- 3 Tablespoons Water
- Crumbled Bacon for Garnish
- Seasoned Salad Croutons for Garnish
- Saute carrots, onions and garlic in butter for 5-7 minutes until vegetables start to soften. Pour in Worcestershire sauce right on top while sauteing.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium and add in beer, Cream of Celery or Cream of Onion soup cans and Velveeta. Stir until cheese has melted.
- Add in sharp cheddar and Parmesan. continue stirring until cheese has melted.
- In a small bowl, whisk together mustard powder, flour and water to make a slurry. Pour into soup to thicken.
- Turn heat to Medium-Low and continue cooking for 15 minutes, stirring occasionally.
- Garnish with crumbled bacon and seasoned salad croutons and serve.
Recipe by Sarah 'n Spice at https://sarahnspice.com/beer-cheese-soup/
3.5.3226