This hearty soup is a classic for the colder months. Serve it with toasted dark bread, thinly sliced apple and a seasonal green salad.
Ingredients
Method
Melt butter in a 3- or 4-quart soup pot over medium heat.
Add shallot and cook until translucent, 3 to 5 minutes.
Add carrot, celery, onion, potato, bay leaf, thyme, salt and pepper and stir to coat with butter.
Cook until celery and onion are translucent, 5 to 8 minutes.
Stir in flour and cook for 1 to 2 minutes, stirring constantly, until flour lightly browns.
Stir in dry mustard.
Add chicken stock and stir until liquid begins to thicken, about 1 minute.
Add beer and bring to a simmer, stirring occasionally, for 4 to 5 minutes.
Add milk and bring back to a simmer.
Continue simmering until vegetables are tender, about 5 minutes longer.
Take the soup from the heat and stir in cheddar, about 1/2 cup at a time, allowing the hot soup to melt the cheese.
Taste and adjust seasoning with salt and pepper. Garnish with fresh thyme and serve immediately.
Nutritional Info
Serving Size
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.