Canadian Beer and Cheese Soup
This soup can be eaten as an appetizer or full meal and it is made with ingredients most people already have in their pantry!
Author: Recipe and Photo by Atco Blue Flame Kitchen
- ¼ cup (50 ml) butter
- ½ cup (125 ml) chopped onion
- ½ cup (125 ml) chopped carrot
- ½ cup (125 ml) chopped celery
- 1 clove garlic, finely chopped
- 1 can (355 ml) beer
- 3 cups (750 ml) canned chicken broth
- ½ cup (125 ml) flour
- ¾ tsp (3 ml) dry mustard
- ¼ tsp (1 ml) cayenne pepper
- pinch nutmeg
- 2 cups (500 ml) milk
- 2 cups (500 ml) shredded cheddar cheese
- ¼ cup (50 ml) freshly grated parmesan cheese
- Melt butter in a dutch oven over medium heat.
- Add onion, carrot, celery and garlic; sauté for 2 minutes.
- Stir in beer. Bring to a boil. Stir in broth and return to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
- Meanwhile, combine flour, dry mustard, cayenne pepper and nutmeg in a bowl. Gradually whisk in milk; set aside.
- Remove pan from heat. Using a hand blender, puree beer mixture until smooth. Return pan to heat.
- Gradually whisk milk mixture into beer mixture until blended. Bring to a boil, stirring frequently. Reduce heat and simmer, stirring frequently, until thickened, about 5 minutes.
- May be prepared to this point and refrigerated for up to 24 hours.
- Reheat soup before proceeding. Gradually add cheddar cheese and Parmesan cheese to soup, stirring until cheese is melted.
For best flavour, do not use light beer in this recipe.