Beer Cheese Soup
- 3-4 chopped shallots
- 3 cloves Garlic
- 2 tsp. garlic powder (to taste)
- about a 1/2 cup of flour (teaspoon by teaspoon)
- 4 T. butter
- 2-ish Cups of milk (a little at a time)
- 1 can or bottle of beer (I used a light beer but regular would probably be better)
- 2 handfuls of shredded Colby Jack-Cheddar cheese
- 4-ish oz. of Velveeta or processed cheese.
- 3 T. of hot sauce (to taste)
- 3 chicken bouillon cubes
- Salt & Pepper
1. Chop up the shallots and garlic. Saute in a little butter until soft. Add rest of butter and a little flour and milk, whisking the entire time to make a white sauce. Keep the stove temperature to medium or medium low. Keep adding milk and flour until you have a good base. This isn't an exact science so don't worry to much about it.
2. Add the beer and chicken bouillon cubes, then processed cheese slowly (chop into small pieces so it melts faster and only add a handful at a time). Stir the entire time and keep the temperature low otherwise the cheese will burn onto the bottom of the pan. If the soup is too runny, add flour, if it is too thick add milk. Adjust the measurements to your taste.
3. Last, add the hot sauce, salt and pepper.
Serve up and enjoy! This would be even better served out of a bread bowl.
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