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Vegetarian Beer Cheese Soup

The title says vegetarian, and the version Zach made for dinner with pretzel sticks was indeed vegetarian.  However, you can make this meateater-approved by switching vegetable broth for chicken broth, and adding grilled or smoked sausage in the final step.

3 cups of vegetable broth

2 cups of half and half

12 oz. bottled beer of choice (we used Lagunitas Lucky 13)

1 cup of all-purpose flour

7 oz. of white cheddar cheese

7 oz. of jarlsberg cheese

1/2 cup of butter

1 medium sized yellow onion, chopped

1/2 cup of peeled and chopped carrots

1/2 cup of chopped celery

1/2 tsp. of dried mustard

1/2 tsp. of salt

Melt the butter in a sauce pot over medium heat.  In this, saute the chopped onion, carrots, and celery until soft but not mushy; you want to maintain some texture and a tiny bit of crunch in the midst of a very creamy soup.

Add the flour, and cook for about 5 minutes, stirring frequently.  Add the vegetable broth and beer, and bring to a boil.

mixing in the dairy products

mixing in the dairy products

Pour in the half and half, then mix in the cheese and stir until melted and smooth.  Reduce the heat to low and cook until thick and creamy, about 4-5 minutes if that.

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Posted on May 24, 2013, in Recipes and tagged , , , , . Bookmark the permalink. 1 Comment.

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