Beer and Cheddar Soup

If you like Broccoli and Cheddar soup, try this recipe. There’s no broccoli, but there is beer!

10 oz. sourdough type bread cut in 1-inch cubes
Olive oil or cooking spray
2 c. onions, chopped
2 garlic cloves, minced
12 oz. light-colored beer
4 c. chicken broth
2 c. milk, divided
1/2 c. flour
5 oz. extra sharp cheddar cheese, shredded
Chives, finely chopped (optional)

Drizzle the bread cubes with olive oil or spray to coat. Arrange in a single layer on a cookie sheet and toast at 450 degrees for about 10 minutes. Meanwhile, heat a Dutch oven over medium heat on stovetop. Using olive oil or cooking spray, coat bottom of pan and add onions; saute for 4 minutes. Add garlic; saute an additional minute. Stir in the beer and bring to a boil. Reduce heat and simmer 20 minutes or until onion is tender. Stir in chicken broth; bring to a boil again and then reduce heat to simmer 10 minutes. Meanwhile, combine the flour and 1 cup of milk, stirring with a whisk until smooth. Add the flour mixture and other cup of milk to the pan; cook until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Season with salt and pepper to taste. Top with the bread-cubes and optional chives.

Keep your fork


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