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Cheddar Beer Soup

Print Recipe
Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • 4 tbsp salted butter
  • 2 medium carrots, sliced into thin discs
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 3/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 12 oz mild pale ale
  • 2 tsp Worchestershire sauce
  • 1 dash cayenne pepper
  • 1 dash smoked paprika
  • 1/8 tsp nutmeg
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 1/2 cups half and half
  • 3 cups shredded yellow cheddar
  • Honey mustard pretzels, for serving

Instructions
 

  • In a large stock pot sauté the onion and carrots in butter until soft.
  • Add garlic and sauté for one minute or until lightly golden. 
  • Add one cup of the broth and purée using a stick blender.
  • Stir in the flour simmer 2-3 minutes to cook the flour.  
  • Add beer, remaining chicken stock and bring to a low boil.
  • Stir in the Dijon, Worcestershire, lemon juice, and spices and simmer 15 minutes. 
  • Remove from heat and stir in the half & half and cheese until smooth. 
  • Salt and pepper to taste. Top with the pretzels and serve!