Tampa Cake Girl - Beer Cheese Soup
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Beer Cheese Soup - Recipe #6
Beer Cheese Soup
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Jan 7, 2014      Comments:  2      Replies:  2     
1/4 stick of butter 1 medium onion 1 celery stalk 1 good size carrot, or a couple of small ones 2 gloves garlic, minced 1/4 cup flour 3 teaspoons dry mustard 1/4 teaspoon white pepper 2 cups half and half 1 cup reduced sodium chicken broth 24 ounces Velveeta Sharp Cheddar, cut in cube 12 ounces of your favorite beer Cheese popcorn for garnish
Years ago I lived in Muskegon, Michigan. There was a restaurant that served the best beer cheese soup. They also made great sandwiches but to this day, when I think of Muskegon, I think of my friends and my restaurant, The Hearthstone. Tonight, I pay homage to their soup, right down to the cheese popcorn that garnished every bowl. Melt butter in a Dutch oven. Put onion, celery and carrots in your food processor. Pulse until finely chopped. Add to melted butter and sauté until tender, about 5 minutes. Add flour pepper and mustard. Stir constantly for a minute. Gradually add in half and half and chicken broth. Stir until combined. Cook 15 minutes until soup is thickened. Add cheese and beer. Cook 8 minutes until cheese is melted, stirring frequently. Do not boil. Garnish with cheese popcorn. Enjoy!
Peggy katt      January 24, 2014 at 3:39 pm                       
Knew instantly you were referring to Hearthstone and you are so right. I own at least three booths there. LOL it was my home away from home. I probably know you, lived in Mkg. Most of my life.
Tampa Cake Girl      January 24, 2014 at 4:10 pm           
I haven’t been to my beloved Hearthstone in years. I definitely plan on going my next trip back to Muskegon.
Crumbs in my Mustachio      January 7, 2014 at 4:48 am                       
Oh my yummy!! Beer and cheese count me in!!
Tampa Cake Girl      January 7, 2014 at 4:50 am           
It’s so good I doubled my recipe tonight for lots of leftovers!