We Are Celebrating National Soup Month With A Rahr Beer Cheese Recipe

Beer-Cheese-Soupby Steven Doyle

January is National Soup Month, and we will be sharing plenty of our favorite soups found throughout Dallas and Fort Worth in coming weeks. You know we love a good craft beer and was offered this delicious recipe from our friend, Executive Chef Jason Harper at Trio Café in Colleyville. Go buy a few six packs of the Ugly Pug, our favorite Rahr & Sons brew. You will want to serve the beer with the soup, of course.

rahr

Rahr & Sons Beer Cheese Soup

8 servings 
 
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups beef broth
2 cups Rahr & Sons Ugly Pug black lager
1/3 cup butter
1/3 cup flour
4 cups milk or half & half
6 cups shredded sharp Gouda cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
chives for garnish 

Directions

In a large saucepan over medium heat 1 tbl olive oil. Stir together carrots, onion, celery and garlic. Stir in hot pepper sauce, cayenne pepper, salt and pepper. Pour in beef broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir

in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with chives.

 

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