GERMAN BEER AND CHEESE SOUP

German Beer and Cheese Soup image

Provided by Carolyn Haas

Time 35m

Number Of Ingredients 18

1-2 Tbsp olive oil
1 medium onion, diced
2 medium carrots
2 stalk(s) celery, chopped
1 medium jalapeno pepper, minced (optional)
2 clove garlic, minced
1/4 c all-purpose flour
2 c chicken broth or 2 c. water with 2 tsp. chicken bouillon
12 oz beer (light, dark, your favorite as long as it isn't shandy!)
1 pinch nutmeg
1 c elbow macaroni
1 c half and half (or milk)
1 tsp German style mustard (Dusseldorf works)
2 tsp Worcestershire sauce
3-4 Tbsp real bacon bits
3 c cheddar cheese, shredded
salt and pepper, to taste
sprinkle of cayenne or paprika to serve

Steps:

1. Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
2. Add the garlic and cook until fragrant, about a minute.
3. Mix in the flour and let it cook for 2-3 minutes.
4. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
5. Add the half and half, mustard, Worcestershire sauce, and cheese.
6. Cook until the cheese has melted, not boiling.
7. Season with salt and pepper, to taste.
8. Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).