“This easy recipe combines the robust flavors of German beer and cheddar cheese to make a rich, creamy soup that’s good to eat on any cold day.”
4 Tablespoons unsalted butter
1 carrot, finely chopped
1 large yellow onion, diced
2 cloves peeled garlic,minced
1/4 cup all-purpose flour
1 cup milk
1 cup half-and-half
16 ounces beer
1 Tablespoon Dijon or stone-ground mustard
10 ounces sharp cheddar, shredded
Salt & Pepper
Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 10 minutes.
Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes