Cornucopia Beer Cheese Soup
By Lisa Kivirist & John Ivanko
Attention cheese and beer lovers! Lisa Kivirist and John Ivanko’s take on beer cheese soup is hearty and delicious. This recipe comes from their book, Farmstead Chef.
Recipe Detail Serves: 12 35 Minutes Prep Time, 10 Minutes Cook Time
Directions
In a large saucepan over medium heat, melt butter. Add onions and garlic. Sauté until onions are soft and translucent.
Add broccoli and carrots. Cook about 5 minutes.
Stir in flour, making sure vegetables are coated.
Stir in chicken stock. Bring to a boil over medium heat.
Stir in beer, Worcestershire sauce and milk. Reduce heat to low, simmer 10 minutes and add maple syrup, mustard, fennel, salt, pepper and sausage.
Cook five minutes longer, then slowly add cheese by the handful, stirring constantly until cheese is melted and soup begins to bubble. If the soup seems too thick, add a bit more milk or water. Add salt to taste.
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