Ingredients for Beer And Cheese Soup
- 2 medium carrots, chopped
- Celery
- 1 medium onion, chopped
- Garlic
- Canola Oil
- Chicken Broth
- 2 cups shredded sharp cheddar cheese
- 1/2 cup all-purpose flour
- 1 teaspoon dry ground mustard
- Tabasco Sauce
- Worcestershire Sauce
- 12 ounces (1 1/2 cups) beer (any light lager or ale)
- 2 tablespoons butter
- 6 cups beef broth
- 1 cup shredded Gruyere cheese
- salt to taste
- freshly ground black pepper to taste
- pinch cayenne pepper, optional
- 8 knockwurst, sliced
- toasted bagels for serving
- fresh chives, for garnish (optional)
- fresh parsley, for garnish (optional)
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How to Make Beer And Cheese Soup
- 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.
- Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 6 cups of beef broth, ensuring no lumps form. Add 12 ounces of beer (any light lager or ale works well).
- Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- 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.
- Season with salt and pepper to taste. Add a pinch of cayenne pepper for a kick (optional).
- Slice 8 knockwurst into 1/2-inch thick rounds and add them to the soup during the last 5 minutes of cooking.
- Serve hot with toasted bagels. Garnish with fresh chives or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
13g
Fat
42g
Carbs
3g
