Beer Cheese Soup
Ingredients:
1 Bottle Beer
2-3 Cups Chicken Stock
1 Pound Sharp Cheddar Cheese, grated
4 Large Carrots
4 Ribs Celery
1 Large Sweet or Yellow Onion
2 Tablespoons Corn Starch
2 Cups Half and Half
2 Tablespoons Worcestershire Sauce
1 Stick Butter1
1 Tablespoon Bayou St. James Creole Seasoning
Salt and Pepper to taste
Finley chop Onion, Carrot and Celery, set aside.
In medium soup kettle melt Butter.
When Butter is melted, sauté vegetables until translucent but not limp.
Mix Corn Starch into Beer.
Add Chicken Stock and Beer to vegetables over medium heat.
Stir in ½ + ½ and Worcestershire Sauce.
Slowly Stir Cheddar Cheese in to Soup mix.
Heat until Cheese is melted and serve warm.
Go Slowly or the Cheese will clump.
Add the Bayou St. James Creole Seasoning.
You can adjust the Creole seasoning to taste. Be careful once it is added, it cannot be removed.
Add Salt and Pepper to taste.
In some places, popcorn is served on top, try it!
Hint: If a dark beer is used, some sugar or honey may be added to offset any bitterness.
Bayou St. James 