Beer Cheese Soup

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My husband loves to make very unhealthy but tasty recipes. This weekend he made a recipe we call Beer Cheese Soup. Here is his recipe:

Beer Cheese Soup

  • 1/2 pound bacon, cut into 1-inch slices
  • 1 onion, diced
  • 1 1/2 cups celery, diced
  • 1 1/2 cups carrots, diced
  • 2 tablespoons butter
  • 5 tbs flour (rice flour for gluten free)
  • 1 (~12 ounce) bottle/can ale 
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon brown mustard
    • 1 tablespoon Worcestershire sauce

1 lb sharp cheddar, shredded

4 oz cream cheese

  • 1 teaspoon hot sauce
  • salt and pepper to taste
  1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
  2. Add the onion, celery, and carrots and cook until tender, about 10 minutes.
  3. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
  4. Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 20 minutes.
  5. Lower the temperature and add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted without bringing it back to a boil.
  6. Season with hot sauce, salt, and pepper to taste and enjoy.
If you are feeling extra bad, serve with sourdough bread!


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