Beer And Cheese Soup Recipe

Ingredients for Beer And Cheese Soup

• Carrot
• Celery
• 1 medium onion, chopped
• Garlic
• Canola Oil
• Chicken Broth
• 2 cups shredded cheddar cheese
• Flour
• Dry Mustard
• Tabasco Sauce
• Worcestershire Sauce
• 12 ounces beer (light lager or ale recommended)

How to Make Beer And Cheese Soup

1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 2 carrots, chopped, and cook until softened, about 5-7 minutes.
2. Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in 6 cups of beef broth, ensuring no lumps form. Add 12 ounces of beer (any light lager or ale works well).
4. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
5. Stir in 2 cups of shredded cheddar cheese, 1 cup of shredded Gruyere cheese, and 1 teaspoon of ground mustard. Continue to stir until the cheese is melted and the soup is smooth.
6. Season with salt and pepper to taste. Add a pinch of cayenne pepper for a kick (optional).
7. Slice 8 knockwurst into 1/2-inch thick rounds and add them to the soup during the last 5 minutes of cooking.
8. Serve hot with toasted bagels. Garnish with fresh chives or parsley (optional).