Beer Cheese Soup Print Email

1 yellow onion, diced
1 green pepper, diced
2 TBS chopped garlic
1/4 pound unsalted butter
1/4 pound flour (3/4-1 cup)
2 cups amber ale (such as Fat Tire)
1 pound cream cheese
3 quarts milk
2 pounds shredded cheddar cheese
1 TBS Worcestershire sauce
1/4 cup chopped parsley
salt, white pepper and dry mustard to taste

Melt butter, sweat onions and peppers (cover and cook slowly) until translucent, add chopped garlic. Sprinkle and stir in flour, cooking slowly for 15 minutes, stirring regularly. Add beer and whisk in until smooth. Melt in cream cheese. Add milk and bring slowly up to a simmer. Add shredded cheese slowly. Stir in parsley and season to taste salt and pepper. Makes 12 plus servings.

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