Cheddar Beer Soup
A quick and satisfying cheddar and beer soup with mixed vegetables, best made with an English ale like Bass.
AmericanVegetarianEasy25 minBy Northstar
Ingredients
Servings
4
- 10 oz frozen mixed vegetables
- 4 tbsp margarine
- 0.3 cup flour
- 1 tsp salt
- 1 tsp dry mustard
- 2 cup milk
- 1 tsp Worcestershire sauce
- 2 cup shredded medium sharp cheddar
- 1 cup beer (preferably English ale)
Instructions
- 1
Cook frozen vegetables and drain.
- 2
Melt margarine; stir in flour, salt, and mustard. Cook over low heat until smooth.
- 3
Remove from heat. Add milk and Worcestershire. Heat mixture until it coats a spoon. Add cheese and cook over medium heat until melted.
- 4
Stir in beer and vegetables. Bring to a simmer and cook about 15 minutes.
- 5
Serve with preferred garnishes such as croutons or paprika.
Tags
soupcheesecheddarquickbeerpub