Cheddar and Beer Soup Recipe

Cheddar and Beer Soup Recipe

  • 1/4 cup Lucerne Sweet Cream Butter or margarine
  • 1/2 cup thinly sliced celery
  • 1/2 cup diced carrots
  • 1/2 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon dried thyme
  • 4 cups chicken broth
  • 6 ounces Safeway SELECT Primo Taglio Medium Cheddar Cheese, shredded
  • 3 tablespoons Safeway SELECT Verdi Grated Parmesan Cheese
  • 1 (12 fluid ounce) can wheat beer
  • Salt and pepper
  1. In a 4- to 5-quart pan, combine butter, celery, carrots, and onion over medium-high heat. Stir often until vegetables are soft, about 10 minutes.
  2. Stir in flour, mustard, and thyme; cook for 1 minute. Gradually add broth, whisking well after each addition until smooth. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until vegetables are very tender, 12 to 15 minutes.
  3. Stir in cheddar and parmesan cheeses; when melted, add beer and heat until steaming. Season to taste with salt and pepper. Garnish with parmesan crisps.
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