Mushroom Beer Cheese Soup
I decided to try my hand at beer cheese soup, but wanted mushrooms and other deliciousness involved. Have fun!
I decided to try my hand at beer cheese soup, but wanted mushrooms and other deliciousness involved. Have fun!
- 1 tablespoon worcestershire sauce
- 1 cup chicken broth
- 1/2 teaspoon kosher salt
- 1 cup onions chopped
- 1 teaspoon freshly ground pepper
- 1 package fresh mushrooms sliced
- 4 cups sharp cheddar cheese shredded, add 3-4 tablespoons of flour to the bag of cheese and shake vigourously
- 1 1/2 tablespoons celery seed
- 1 cup baby carrots finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1/2 cup heavy whipping cream (mixed with the milk)
- 1/2 cup 2% milk (mixed with the whipping cream)
- 1 1/2 teaspoon mustard powder
- 1 tablespoon fresh garlic, peeled chopped
- 4 tablespoon butter salted
- 1/2 cup all purpose flour you may not use all of it*
- 32 oz milwakee's best premium you will use about half
- 1 lime juice squeezed from lime
- Carbohydrate 18.2230910000753 g
- Cholesterol 95.9465625074873 mg
- Fat 31.3823848099406 g
- Fiber 2.14303214226349 g
- Protein 20.8737880798027 g
- Saturated Fat 19.5746597133237 g
- Serving Size 1 1 Serving (430g)
- Sodium 823.200339896101 mg
- Sugar 16.0800588578118 g
- Trans Fat 1.79184605540246 g
- Calories 468 calories
Step-by-step
- Take 4 TBSP of butter and toss it into a large soup pot on medium heat. You want the butter to melt, not burn!
- Make a roux by slowly mixing in some of the flour until the butter starts to thicken and turn slightly brown. The key to this part is making sure you continue stirring so that the butter doesn't sit for too long and burn to the bottom of the pot.
- After the roux is slightly browned (<-very slightly), add the onions, carrots, lime juice, celery seed, and garlic to the pot, allow them to cook for just a few minutes, stirring often. Too long and you burn your butter, too quick and you end up with overly crunchy onions and carrots. At this point it looks like a jumbled mess, but it will come together in a minute.
- Add in approximately 10-12 oz of the beer and bring it to a boil. It's better to add too little than add too much. We will save some to help thin it out later.
- Add the Mushrooms, parsley, and chicken broth, bring it back to a boil, then let cook for 10 minutes, stirring occasionally.
- Slowly add in your cheese/flour mixture while stirring. Make sure you give it time to melt before you add more cheese. If there is too little flour, your cheese will start clumping, if that happens, add more flour to the remaining cheese mixture (make sure you shake it in the bag to cover the shreds) then continue adding the cheese to the soup.
- Once all of the cheese is added, check it for desired thickness. At this point, your soup should be pretty thick. It's supposed to be. It should be thick enough to coat your spoon, but thin enough to run off of it without creating the cheesy strands from your spoon. If it's too thick, add more beer and bring it back to a light boil, stirring often.
- Stir in the Worcestershire sauce and mustard powder, make sure it's spread evenly in the soup, cook for an additional 60 seconds.
- Slowly fold in and stir the milk/cream mixture until it disappears into the soup. Turn off the stove.
- Add Kosher salt and pepper to taste.
Standard ingredient lists hide the intensive physical labor required upfront, omitting the twenty-minute chopping block marathon needed before turning on the burner. Efficiency dictates doing all preliminary knife work before lighting the stove because once the butter hits the pan, continuous stirring leaves zero margin for wandering away. Meticulous preparation turns a chaotic cooking process into a manageable sequence.
- Toss shredded sharp cheddar with flour inside a storage bag before introducing it to the pot; this coating prevents the proteins from clumping into one solid, rubbery mass.
- Watch the butter and flour roux closely on medium heat, cooking it only until it smells nutty and turns slightly golden to avoid scorching the bottom of the vessel.
- Bring the initial addition of twelve ounces of beer to a steady boil to evaporate harsh alcohol flavors while keeping enough liquid reserved to thin the final batch if it tightens up too much.
- Test the finished texture by dipping a spoon; properly emulsified soup coats the metal thickly while flowing off smoothly without forming long, stringy dairy threads.
Pairing this robust soup with crusty sourdough bread balances the heavy cream and sharp cheddar. A crisp green salad dressed in a sharp vinaigrette cuts through the rich fat profile of the dairy.
