BEER CHEESE SOUP

Beer Cheese Soup image

Provided by Beth Pierce @smalltownwoman

Number Of Ingredients 14

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4 slice(s) bacon diced
1 medium sweet onion finely chopped
3 clove(s) garlic minced
4 tablespoon(s) butter
1/4 cup(s) flour
1 teaspoon(s) dried mustard
1/2 teaspoon(s) fresh ground black pepper
12 ounce(s) beer
1 cup(s) low sodium chicken broth
1 cup(s) milk
3 cup(s) shredded sharp cheddar
salt and pepper to taste
1 green onion thinly sliced
crostini

Steps:

In a heavy pot or Dutch Oven cook the bacon until crispy. Remove it with a slotted spoon to paper towels. Reserve the fat in the pot.
Add the onion and cook until soft. Reduce the heat and add the garlic cooking for 1 minute while stirring. Add enough butter to the skillet to make 4 tablespoons fat. Whisk in the flour and continue cooking for 2 minutes while whisking. Whisk in the dried mustard and black pepper.
Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently.
Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Season with salt and pepper to taste. Garnish with the cooked bacon and thin sliced green onions. If desired serve with homemade crostini.
NOTES Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat. Use good quality cheddar and grate it fairly fine. This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made. You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry. Store leftovers in an airtight container for up to 3 days. I do not recommend freezing this soup.