Tonight's Dinner: Beer cheese soup recipe
Whether it's cold and windy or you're just home with the flu, sometimes the best antidote is a nice hot bowl of soup. But instead of chicken, why not try some creamy cheese and vegetables?
It's December and that means only one thing. No, not the holidays. It means colds and coughs have hit the Richmond household. Between my nose running and my son's hacking cough keeping us up all night, no one's in a very good mood. I don't know about you, but when I'm not in a good mood, the last thing I want to do is cook... unless it's cookies or cake.
But sometimes cooking helps turn that frown upside down, especially when I'm making a big pot of hot soup to help coat the throat and chase those nasty germs away. While my first choice is usually chicken soup with matzo balls, a thick, rich creamy soup runs a very close second. So when I saw this recipe from Betty Crocker for a soup that not only called for several cups of shredded cheddar cheese but also beer, I knew it would be the perfect antidote to what ails me and the rest of the family. I mean, when doesn't a little beer and cheese put a smile on your face? It always seems to put a smile on mine.
Beer cheese soup
- 1/2 cup (1 stick) butter
- 1-1/2 medium carrots, finely chopped
- 1 rib celery, finely chopped
- 1 onion, finely chopped
- 2 cups chicken stock
- 3/4 cup Bisquick mix
- 1/2 teaspoon black pepper
- 1 cup milk
- 3 cups shredded sharp cheddar cheese
- 1/2 cup light beer (like Corona or Sam Adams)
- Melt the butter in a large pot over medium heat. Add the carrots, celery and onion and cook for about 10 minutes until the vegetables are tender but not mushy.
- In a large bowl mix together the chicken stock, Bisquick and pepper until smooth. Gradually stir the stock mixture into the vegetable mixture. Bring to a boil over medium heat, stirring occasionally. Stir in the milk and cheese and cook until the cheese is melted. Stir in the beer and serve.