30 Minute German Beer Cheese Soup

• Vegetarian

• Produce

  • 1 Carrot
  • 2 cloves Garlic
  • 1 Yellow onion, large

• Condiments

  • 1 tbsp Dijon or stone ground mustard

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt & pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 10 oz Cheddar, sharp
  • 1 cup Half and half
  • 1 cup Milk

• Beer, Wine & Liquor

  • 16 oz Beer

Found on thewanderlustkitchen.com

Description

Ingredients

• 4 Tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 large yellow onion, diced
• 2 cloves peeled garlic, minced
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half-and-half
• 16 ounces beer
• 1 Tablespoon Dijon or stone-ground mustard
• 10 ounces sharp cheddar, shredded
• Salt & Pepper

Directions

• Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; saute 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.