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Cheesy Beer Soup

Cheesy Beer Soup

Serves 4-6

  • 4 tablespoons unsalted butter
  • 1 carrot, finely chopped
  • 1 large yellow onion, diced
  • 2 cloves peeled garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup milk, at room temperature
  • 1 cup half-and-half, at room temperature
  • 16 ounces beer, at room temperature, such as Evolution Craft Brewing Chardonnay Migration, Lot No. 6 Double IPA,
  • 1 tablespoon Dijon or stone-ground mustard
  • 10 ounces sharp cheddar, shredded
  • Salt and Pepper, to taste

 

  1. Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic and saute for 10 minutes until softened.
  2. Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
  3. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
  4. Increase the heat to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
  5. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese one handful at a time.
  6. Taste, add salt and pepper as needed, and serve immediately.

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