• 94c0fc169e1dcb2b093e5baaf8e9cc9c

Smoky Three Cheese And Beer Soup

submitted by Jessica Wise

Prep
Cook
Serves 8people
Ingredients
4
tbsp unsalted butter
1
cup minced onions
1/2
cup minced carrot
1/2
cup minced celery
1
tbsp minced fresh garlic
1/3
cup all-purpose flour
2
cups low-sodium chicken broth
2
cups whole milk
1
bottle lager beer (12 oz.)
14
ozs sharp white cheddar, shredded (about 3 1/2 cups)
8
ozs smoked Gouda cheese, shredded (about 2 2/3 cups)
1
tbsp corn starch
2
ozs cream cheese (cubed and softened)
1
tbsp dijon mustard
1
tbsp worcestershire sauce
1/8
tsp smoked paprika
salt (to taste)
black pepper (to taste)
tabasco sauce (to taste)
Directions
1.
Melt butter in a large pot over medium-high heat. Add onions, carrot and celery; cook until onions soften and begin to brown (7-9 minutes.) Add garlic and cook until fragrant (1 minute,)
2.
Stir in flour and cook 2 minutes, stiring often. Slowly whisk in broth, milk and beer, Bring mixture just to a boil, reduce heat to medium and summer until vegetables are very soft (20 minutes.)
3.
Off heat, puree soup with a handheld blender. Return soup to stove top over medium-low heat.
4.
Toss cheddar and gouda with cornstarch. Whisk cheese mixture into soup by the handful, making sure the cheese is melted before adding more. Then whisk in cream cheese until melted.
5.
Off heat, stir in dijon, worcestershire and paprika. Season soup with salt, pepper and tabasco.

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