BEER-CHEESE VELVET SOUP

Beer-Cheese Velvet Soup image

This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

3/4 cup butter, cubed
3/4 cup all-purpose flour
1 bottle (12 ounces) light beer
4 cups chicken or vegetable stock, divided
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
4 cups shredded cheddar cheese
Optional: Bread bowls, crumbled bacon and shredded cheddar cheese

Steps:

In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.