Canadian Beer and Cheese Soup
 
Prep time
Cook time
Total time
 
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:
Serves: 8
Ingredients
  • 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
Instructions
  1. Melt butter in a dutch oven over medium heat.
  2. Add onion, carrot, celery and garlic; sauté for 2 minutes.
  3. 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.
  4. Meanwhile, combine flour, dry mustard, cayenne pepper and nutmeg in a bowl. Gradually whisk in milk; set aside.
  5. Remove pan from heat. Using a hand blender, puree beer mixture until smooth. Return pan to heat.
  6. 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.
  7. May be prepared to this point and refrigerated for up to 24 hours.
  8. Reheat soup before proceeding. Gradually add cheddar cheese and Parmesan cheese to soup, stirring until cheese is melted.
Notes
For best flavour, do not use light beer in this recipe.