Beer Cheese Soup
Ingredients
- 4 slices thick-cut bacon
- 2 tablespoons butter
- 1 small onion diced
- 1 rib celery finely chopped
- 1 carrot finely chopped
- 1 clove garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dry mustard powder
- 12 ounces beer
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon smoked paprika
- ½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
- 6 ounces sharp cheddar cheese shredded, divided
Broiled Cheese Toasts
- 12 slices baguette ½" thick
- 2 tablespoons garlic butter
- 2 ounces sharp cheddar cheese shredded
Instructions
- 1
Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- 2
Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- 3
Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- 4
Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
1 min - 5
Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- 6
Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
5 min - 7
Set ¼ cup cheese aside for topping, stir remaining cheese into the soup until melted.
- 8
Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition
Per serving (based on 6 servings)
