Beer Cheese Soup
Ingredients:
½ cup butter
1 carrot, small dice
1 stalk of celery, small dice
1 white onion, small dice
2 cloves of garlic, minced
¼ cup flour
2 cups IPA Beer
2 cups chicken stock
½ cup heavy whipping cream
1 cup shredded smoked gouda
1 cup shredded white cheddar
splash of Tabasco sauce
Note: if you can't find smoked gouda, you can use liquid smoke. You can put a little at a time to the desired taste. Remember to always use two types of cheeses.
½ cup butter
1 carrot, small dice
1 stalk of celery, small dice
1 white onion, small dice
2 cloves of garlic, minced
¼ cup flour
2 cups IPA Beer
2 cups chicken stock
½ cup heavy whipping cream
1 cup shredded smoked gouda
1 cup shredded white cheddar
splash of Tabasco sauce
Note: if you can't find smoked gouda, you can use liquid smoke. You can put a little at a time to the desired taste. Remember to always use two types of cheeses.
Directions:
First, prepare your carrot, celery, onion, and garlic ahead of time. Saute in butter the carrot, celery, onion, and garlic until soft. Add the flour and cook, stirring for an additional 2 minutes. Whisk in Beer slowly and let cook, stirring constantly. Whisk in chicken stock and let cook, stirring occasionally for 30 minutes. Add cheese and whisk until melted and smooth. Add Cream. Season to taste with Tabasco, salt and pepper. Note: if you can't find smoked gouda, you can use liquid smoke. You can put a little at a time to the desired taste. Remember to always use two types of cheeses.
First, prepare your carrot, celery, onion, and garlic ahead of time. Saute in butter the carrot, celery, onion, and garlic until soft. Add the flour and cook, stirring for an additional 2 minutes. Whisk in Beer slowly and let cook, stirring constantly. Whisk in chicken stock and let cook, stirring occasionally for 30 minutes. Add cheese and whisk until melted and smooth. Add Cream. Season to taste with Tabasco, salt and pepper. Note: if you can't find smoked gouda, you can use liquid smoke. You can put a little at a time to the desired taste. Remember to always use two types of cheeses.
First, prepare your carrot, celery, onion, and garlic ahead of time.
Saute in butter the carrot, celery, onion, and garlic until soft.
Add the flour
and cook, stirring for an additional 2 minutes. Whisk in Beer slowly and let cook, stirring constantly. Whisk in chicken stock and let cook,
stirring occasionally for 30 minutes.
