Sunday, September 21, 2014

Beer Cheese Soup

I don't believe you could live in this area of the country and never had beer cheese soup or at least seen it on a menu at many restaurants.  I would always have it when visiting a restaurant that was in the Fargo mall served with croutons.   I made some pumpernickle croutons out of the bread I made yesterday.







Beer Cheese Soup

2 tbsp butter
2 carrots, sliced thin (or you can dice them)
1 clove garlic, minced
1/4 cup onions, minced
2 tbsp flour
1 1/2 cups chicken stock
1 1/2 cups milk
1/2 cup beer
1 dash Worcestershire sauce
1 dash hot sauce
8 oz cheddar, shredded
4 oz swiss cheese

Melt the butter in the bottom of a dutch oven or very large saucepan.  Add in carrots, onions and garlic and cook until tender.  Stir flour into the vegetables when they have softened.  Pour in chicken stock, milk and beer.  Add the dashes of Worcestershire and hot sauces.  Heat completely but do not bring to a boil.  Stir in the cheeses.  Keep stirring until completely melted.  Serve hot.