30 minutes beer cheese soup
4 tbsp unsalted butter
1 carrot, finely chopped
1 large onion, diced
2 cloves peeled garlic, minced
¼ cup milk
1 cup half-and-half
16 ounces beer
1 tbsp Dijon or stone-ground mustard
10 ounces sharp cheddar, shredded
Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; sauté 10 minutes.
Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown.
Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
Turn the heat up to medium-high and add the beer and mustard. Bring to a boil, whisking frequently until foam subsides.
Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. Taste and add salt and pepper as needed.
Recipe Adapted from thewanderlustkitchen.com
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