Beer Cheese Soup

  

Despite the fact that I am not a fan of beer (can’t swallow a single sip), there is something magical that happens when it is combined with cheese. This soup is so delicious that I kept finding ways to use it other than that for which it is intended. Case in point, I made an omelet for breakfast one morning, heated up a little bit of the soup, and drizzled some on top. So good! Similarly, I warmed up a little bit of the soup, and used it as a dip for soft pretzels. Again, super delicious! Honestly, you can’t go wrong with his stuff. It’s easy to make, and everyone will love it.

Beer Cheese Soup

Adapted from spendwithpennies.com

4 slices thick cut bacon

2 T. butter

1 Melissa’s shallot, diced

1 stalk celery finely chopped

1 carrot finely chopped

1 clove garlic minced

¼ c. flour

1 t. dry mustard

12 oz. beer

1 c. chicken broth

1 c. heavy cream

1 T. Worcestershire sauce

1 bay leaf

¼ t. smoked paprika

½ t. fresh thyme leaves or ¼ t. dried

6 oz. sharp cheddar cheese shredded, divided

 Cook bacon in a large saucepan over medium heat until crisp. Remove bacon to a paper towel lined plate; reserve drippings.

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.

 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 after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.

 Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.

 Set ¼ c. cheese aside for topping; stir remaining cheese into the soup until melted.

 Ladle the soup into bowls, top with reserved cheese and crumbled bacon. 

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