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This is one of my favorite “go to” soups on cold winter days — it is easy to make and warms the spirit. I hope your family likes it as much as ours does!
Cheddar Beer Soup
Saute the following in 1 stick of butter:
1 cup diced carrots
1 cups diced celery
1 cup chopped onion.
Make a roux out of 1 cup of butter and 1 cup of flour. (combine the two and boil)
In your soup pot, combine:
1 gallon chicken stock
1.5 cans of beer
1 tsp garlic powder
Boil the mix and then stir in the boiling roux to thicken it. Then, add sauteed veggies.
Reduce heat to a simmer and slowly add in 1 1/2 pounds of shredded sharp cheddar cheese, some parsley flakes for color and a little salt and white pepper to taste.
This is where I add diced kielbasa or smoked beef sausage — it makes it a little more interesting and rounds out the protein.
There is nothing like sitting with a warm bowl of this on a snowy evening.
- 3 sticks butter
- 1 cup diced carrots
- 1 cups diced celery
- 1 cup chopped onion
- 1 gallon chicken stock
- 1.5 cans of beer
- 1 tsp garlic powder
- 1.5 lbs shredded sharp cheddar cheese
- parsley flakes
- salt and white pepper
- Optional: Diced Keilbasa or Smoked Beef Sausage
- Saute carrots, celery and onion in the stick of butter.
- Make a roux out of 2 sticks butter and 1 cup flour.
- In your soup pot, combine chicken stock, beer, garlic powder. Bring to a boil,
- Stir in boiling roux to thicken.
- Add sauteed veggies.
- Reduce heat to a simmer and slowly add in 1½ pounds of shredded sharp cheddar cheese, parsley flakes for color and a little salt and white pepper to taste.
- Optional: Add diced kielbasa or smoked beef sausage