Beer Cheddar Soup

Karl & I enjoy watching The Food Network show, "The Best Thing I Ever Ate."  The show is normally a theme {like "in a bowl," or "cake walk," etc.} and they interview lots of different Food Network stars to find out what their very very tippity top most favorite is of whatever the theme is.  It's such a fun show.  It definitely makes me feel like I haven't 'lived' as far as food goes.  Annnnd it makes Karl & I verrrryyyy hungry and gives us super powers- like the impression that we can cook anything, like the things on that show.  As in, we can cook Bobby Flay's "most favorite thing in a bowl."  Well, we can't.  But we try sometimes and normally we think it's decent.  So on this show someone loved a beer cheddar soup and holy cow it looked good.  Karl and I thought about it for weeks.  Plus the fact that we have a garage-full of sub-par tasting beer was some motivation to make this and get rid of some of it too {remember this post?}.  So I found a recipe that looked similar and we made it last weekend and it was really good!  I know, not a summery recipe at all, but I've been trying to eat more affordably for lunch and stuff while Karl is at work and having this soup to eat with a sandwich this week has been awfully delightful!  So if you love the flavor of beer and cheesyness then this is totally for you!

• 1 1/2 cups diced carrots {we left this out and added 2 large, peeled, cubed baking potatos}
• 1 1/2 cups diced onion
• 1 1/2 cups diced celery {we left this out too, add whatever veggies you like}
• 2 cloves garlic, minced
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth
• 2 cups beer
• 1/3 cup butter
• 1/3 cup flour
• 4 cups milk or half and half
• 6 cups shredded sharp Cheddar cheese {I think using 4c sharp, 1c extra sharp, 1c white cheddar would be great}
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard

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  1. In a large saucepan over medium heat, stir together veggies and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer {or kind of boil if you used potatoes like we did} until vegetables are tender, about 12 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes {or if you're an amateur like me, this may take more like 7-8 minutes}. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese {like really gradually so it doesn't all clump up}. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve!  You could top with bacon or avocado {mmm, summery!} or toast or croutons or my current obsession, prosciutto. The original recipe recommends serving with lots of popcorn on top!
  Bon Appetite.
  Hannah K.C. Burton