Cream of Beer Soup Recipe

Cream of Beer Soup is a rich and flavorful soup made with a combination of beer, cream, vegetables, and herbs. This hearty soup is perfect for a chilly evening or as an appetizer for a dinner party. It only takes a few simple steps to make this delicious soup, and it is sure to impress your guests with its unique flavor.

Ingredients

• 2 tablespoons butter
• 1 small onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup beer (preferably a lager or ale)
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional toppings: crumbled bacon, shredded cheddar cheese, chopped chives

Directions

1. In a large pot, melt the butter over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
2. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
3. Slowly pour in the broth while stirring constantly. Add the beer and continue to stir until well combined.
4. Bring the mixture to a simmer and cook for about 10 minutes, or until the soup has thickened slightly.
5. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, dried thyme, salt, and pepper. Continue to simmer for another 5 minutes to allow the flavors to meld together.
6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
7. Return the soup to the heat and cook for an additional 5 minutes to heat through.
8. Serve hot and garnish with crumbled bacon, shredded cheddar cheese, and chopped chives, if desired.

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