Yield: 8 servings
Prep Time: 25 min
Cook Time: 35 min
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup all-purpose flour
1 1/2 quarts chicken or vegetable broth
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 pound good quality sharp cheddar cheese, shredded
1 1/2 cups whole or 2% milk
12 ounces good beer
1/2 cup fresh chopped parsley
salt, to taste (the cheese will add a good amount on its own)
dash of white pepper
1. In large skillet, melt the butter and add the flour- cook, stirring, until browned. Slowly whisk in the broth, stirring constantly. Cook until slightly thickened. Add the vegetables and simmer for 20 minutes. Stir in the cheese until melted. Add milk and beer and stir to combine. Add parsley and cook on low heat for another 5 minutes.
2. Season to taste with salt and pepper. Serve hot.
*Great crusty bread goes well with this soup.
*Substitute vegetable broth for chicken broth to make this vegetarian.