Drinking your lunch is fun, but nothing beats eating your beer. It’s a good excuse to have it before 5 o’clock, don’t you think? What kind of beer you put in your beer and cheddar soup is totally up to you and your beer preference. If you love robust flavor use ale or go with something lighter, like a pilsner, for a more subtle hint. Too dark of a beer can make the soup bitter.
Crispy bacon and French fried onions make perfect texture contrast to a smooth, silky soup, and it’s almost a must. Almost. Do serve it with a good, dense bread though.
Beer and Cheddar Soup
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4 Bacon slices, cooked and crumbled
1 large yellow Onion, diced
1 Carrot, finely chopped
2 cloves peeled Garlic, minced
¼ cup all-purpose flour
2 cup whole Milk or half-and-half
1 cup reduced-sodium Chicken Broth
1 can or bottle Beer
1 tablespoon Worcestershire sauce
1 teaspoon Dry Mustard
Salt & Pepper
3 cups Sharp Cheddar, shredded
French fried onions, for garnish
In a large skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat the skillet with bacon fat over medium heat. Add onions and carrots. Cook over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions if desired. Serve with bread.
Like cooking with alcohol? Try my creamy vodka mushroom soup next!
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