How to Make Cheddar-Ale Soup
Hearty Main-Course Comfort Food Recipe in 30 Minutes
Winter is soup weather. With the holidays behind us, a steaming bowl of soup is soothing both to our frazzled nerves and to our tattered pocketbooks.
Most soups are easy on the wallet, great stretchers of meat or other more costly ingredients. Here is a great soup you can throw together with ingredients you may already have on hand. Soup course or main course. Dress it up for company, or just enjoy a simple soul-warming bowl on a week-night.
Cheddar-Ale Soup
- 1 stick (1/2 cup) butter
- 1 cup red or yellow onions, chopped
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
1. In a large saucepan over medium heat, melt the butter. Add the aromatic vegetables and saute until soft, about 5 minutes. If you don't have carrots and/or celery on hand, increase the amount of onion. Some variations of this soup only use onioin.
- 1/2 cup flour
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
2. (Have your liquid ingredients measured before starting this step.) Add the dry ingredients and cook, stirring constantly, about 5 minutes.
- 16 oz can chicken broth
- 4 cups milk
- 12 oz can nut brown ale (or your favorite ale, even beer will work)
3. Gradually stir in the liquids. Cook over medium heat, stirring constantly, until the soup comes to a boil. Reduce the heat and simmer until thickened. Do not let it boil.
- 1/4 cup parmesan cheese, freshly grated
- 2 cups sharp cheddar cheese grated
4. Stir in the cheeses until they melt. Taste and adjust the seasonings. Let the soup barely simmer for another 10-15 minutes to mix the flavors.
Yield: 6 main course servings
Dress It Up? Top individual servings with crumbles of crisp-cooked bacon and snipped chives.
Leftovers? Reheat the soup slowly. Don't let it boil. Leftovers will keep, refrigerated for up to 3 days.
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