• Mindy

Beer Cheese Soup w/ Garlic Croutons

Author: Laura Doerr, Ways To My Heart


Serving size: 4-6


Ingredients

1 cup minced onion

1 cup minced celery

1 cup minced carrot

Olive oil

2 cloves garlic, minced

1/3 cup butter

1/3 cup flour

3 cups chicken broth

1 beer

2 cups whole milk

1 tsp. smoked paprika

2 tsp. Dijon mustard

2 tsp Worcestershire sauce

¼ tsp cayenne pepper

Salt and pepper

1 ½ cups smoked cheddar cheese, shredded

1 ½ cups sharp cheddar cheese, shredded

1 ½ cups Colby jack cheese, shredded


Croutons

4 slices fresh bread, such as French, focaccia, or ciabatta – cubed

Drizzle olive oil

¼ tsp garlic powder

Salt and pepper


Directions:

1. In a large pot or Dutch oven stir together celery, onion, carrot and a drizzle of olive oil over medium-high heat. Cook until veggies are tender. Stir in chicken broth and beer, bring to a simmer.

2. In a sauce pan melt butter and whisk in the flour. Cook for about 4-5 minutes over med-low heat whisking often. Stir into the veggie pot, and bring to a boil. Reduce heat to simmer for 4-5 minutes until it begins to thicken.

3. Slowly stir in milk and simmer for about 10 minutes, stirring often. Add in Dijon, Worcestershire, salt and black pepper.

4. Whisk in shredded cheese, about 1 cup at a time. Whisk until melted through. Serve immediately with fresh croutons.


For the croutons:

1. Tear or slice bread into cubes, and toss lightly with olive oil on a baking sheet. Season with salt, pepper, and garlic powder.

2. Broil in the oven for 3-5 minutes or until crisp and golden brown. Watch carefully to avoid burning!

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