Beer Cheese Soup

Beer Cheese Soup Sprinkled with Bacon and Chives
Beer Cheese Soup Sprinkled with Bacon and Chives
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Beer Cheese Soup

This warming and deeply satisfying soup uses nonalcoholic IPA from the co-op and shredded cheddar, for a cold-weather meal made entirely from ingredients you'll find on our shelves.

 

Ingredients

  • ¾ cup butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • ¾ cup flour
  • 1 Tablespoon dry mustard
  • 1 ½ teaspoons dried thyme
  • ¼ cup Worcestershire sauce
  • 2 cans (12 oz. each) nonalcoholic IPA, such as Best Day Brewing Hazy IPA
  • 1 Tablespoon vegetable base bouillon
  • 8 cups water
  • 4 cups whole milk
  • 1 ½ teaspoons sea salt
  • ½ teaspoon ground white pepper
  • 1 ½ pounds Burnett cheddar cheese, shredded
  • Green onions, chopped, for garnish
  • Bacon, cooked and chopped, for garnish

Instructions

Heat a soup pot over medium low and add the butter. Once it’s melted, add in the onions, celery, and pepper, and cook for about 10 minutes, stirring often, until onions are translucent. Add in the flour bit by bit and stir constantly to make a roux. Cook for 3 to 4 minutes. Next, add in the mustard, thyme, Worcestershire sauce, and nonalcoholic beer, and stir constantly for 5 to 10 minutes. Add in the water and whisk in the vegetable base. Bring to a gentle boil, then reduce heat and simmer for 30 to 40 minutes. In a separate pan, heat the milk, then add it to the soup pot and season with salt and pepper.

Remove the soup pot from the stove and let it stand until the soup temperature cools to 180 degrees, which will allow the cheese to melt but not curdle. Stir in the cheddar, stirring until melted. Ladle into individual bowls, garnish with green onions, and serve.