Beer and Cheese Soup
A rich pub-style soup with sautéed vegetables, beer, cheddar, and parmesan, served with broccoli florets in each bowl.
ItalianVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
6
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced mushrooms
- 0.8 cup butter
- 0.5 cup flour
- 1 tsp dry mustard
- 5 cup chicken or vegetable stock
- 1 bunch broccoli
- 11 fl oz beer
- 6 oz cheddar cheese, grated
- 2 tbsp grated parmesan cheese
- 1 tsp salt and pepper to taste
Instructions
- 1
Sauté the diced vegetables in butter.
- 2
Mix flour and mustard into sautéed vegetables. Add chicken or vegetable stock and cook for 5 minutes.
- 3
Break broccoli into small florets; cut stems into bite-sized pieces. Steam until tender-crisp.
- 4
Add beer and cheeses to the soup. Simmer 10–15 minutes. Check seasonings.
- 5
To serve, place some broccoli into a soup bowl and ladle the soup over it.
Tags
soupcheddarbroccolibeerpub style