Beer and Cheese Soup
Many years ago I acquired a recipe for beer and cheese soup from a London pub owner who parted with it in exchange for any beef recipe that didn’t involve boiling. Since that time I have slightly altered the recipe to the taste of those who believe that tea is best drunk while extremely ill or dumped into a nearby harbor.
3 Tbsp spring water
3 Tbsp cornstarch (Leveled)
¼ Cup finely chopped onion
1 Tbsp butter (Slightly rounded)
¾ Tsp dried thyme leaves
2 Cloves garlic finely minced
14 Oz of chicken broth (Trader Joe’s is really good)
1 Cup of beer (Dos Equis in the green bottle. I don’t always make beer and cheese soup, but when I do………)
6 Oz American cheese cut into small cubes
6 Oz Extra sharp cheddar cut into small cubes
½ Tsp paprika
1 Cup whole milk
Stir water into cornstarch and set aside. Place onion, butter, thyme, and garlic in a three QT saucepan; cook over a medium to high heat for about 4 minutes or until the onions are tender. Add broth and bring to boil. Stir in beer, cheese, and paprika. Reduce heat to low; whisk in milk and cornstarch mix. Stir without stopping until the cheese melts and the bubbles and thickens. Ladle into bowls and top with pumpernickel croutons. Russian black bread croutons are also very good.
Drink the remaining four Oz of beer then switch to Dos Equis Amber as its stronger flavor compliments the hearty taste of the soup.