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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Tom Towey's #9 Beer Cheese Soup


I've been cooking for most of my life. Although I'm Irish, my step-father was dutch and taught me from a young age the importance of cheese in everyday cooking. As I grew up and beer became a love, I became a beer cheese soup fanatic! After years of tasting, experimenting and honing skills, I present to you my best effort and favorite recipe matching my two great loves. Enjoy since it's very easy to master. Tom Towey's #9 Beer Cheese Soup...
Ingredients1/2 cup butter
14 oz. chicken broth
1/4 cup diced celery
8 oz. half and half
1/2 cup diced carrots
Pinch cayenne (optional)
Pinch curry powder
3/4 cup diced onions
10 oz. sharp cheddar cheese, shredded
2 oz. Monterey Jack cheese, shredded
1 med. garlic clove, minced
14 oz. #9 Magic Hat Ale
1/3 cup flour
Salt and ground black pepper to taste
1/2 tsp. ground dry mustard
Cooking Instructions• Heat butter in large heavy Dutch oven over medium heat until foaming (not brown); add onions, celery
and carrots and cook, stirring occasionally, until softened, about 4 minutes. Add minced garlic;
cook until garlic is fragrant (do not burn), about 1 minute. Add flour and dry mustard and cook, stirring to
coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually
whisk in chicken broth and half-and-half. Increase heat to medium high and bring to boil;
reduce heat to medium low and simmer until vegetables soften, about 10 minutes.
• Add cayenne and curry. On medium low to low heat begin to stir in both cheeses, a little at a time,
alternately with the beer, until all is fully blended and cheese completely melted. Season with
salt and pepper and serve immediately with a crusty French bread.
Note: If you want a smoother soup, puree mixture in blender or food processor after vegetables are soft
and before adding beer and cheese; then return to Dutch oven and continue.
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