PAM'S BROCCOLI, BEER AND CHEESE SOUP (BBC SOUP)

Pam's Broccoli, Beer and Cheese Soup (BBC soup) image

Provided by Pam Ellingson

Time 40m

Number Of Ingredients 16

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2 Tbsp olive oil
1 small onion, chopped
1 shallot, minced
1 or 2 medium carrots, chopped fine
2 c broccoli florets, cut up fairly small
2 to 3 can(s) chicken broth or about 4 to 6 c homemade
1 can(s) beer, 12 oz. (hubbys preferred brand is coors)
2 tsp grainy dijon mustard
2 dash(es) hot sauce
4 Tbsp butter
1/3 c flour
1 1/2 c sharp cheddar, shredded
1 c swiss cheese, shredded
1 c sour cream
1/4 c heavy cream
salt and pepper to taste

Steps:

1. In a large saucepan or Dutch oven over medium high heat, saute the vegetables with a little salt and pepper in olive oil until partially cooked and the onion is translucent. Turn down the heat to medium and add the broth, hot sauce, Dijon and beer. Simmer about 10 minutes until the vegetables are tender.
2. In a small microwaveable bowl, melt the butter and add flour. Stir and microwave for another 20 to 30 seconds. Add the roux to the soup and whisk or stir well to avoid lumps. Let soup thicken, stirring occasionally.
3. Remove from heat and stir in cheese gradually until melted. When melted, stir in sour cream and cream. Taste and adjust seasonings. Bring soup up to serving temperature and serve with crackers, crushed pretzels or buttered rye toast.