Cheddar Soup Cups
14 ingredients
11 steps
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup finely diced celery (about 3 large stalks)
- 1 cup finely diced carrots (about 2 medium)
- 1 cup finely diced yellow onion (about 1 medium)
- 1 cup thinly sliced green onions, white and green parts
- 1/2 cup all-purpose flour
- 3 cups chicken stock
- 3 cups whole milk
- 6 ounces Shiner Bock beer (or any dark beer)
- 1 tablespoon dry mustard
- 1 teaspoon Tabasco sauce
- 1 teaspoon kosher salt
- 2 cups shredded sharp Cheddar cheese (about 8 ounces)
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
Directions
-
1In a large stockpot set over medium heat, melt the butter and add the celery, carrots, and the yellow and green onions.
-
2Cook until the onions are soft and translucent, about 3 minutes.
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3Stir in the flour and cook for 1 minute more.
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4Stir in the chicken stock and milk and simmer until the soup has thickened, about 10 minutes.
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5Whisk in the beer, mustard, Tabasco, and salt.
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6Stir in the shredded Cheddar and Jack cheeses and stir over low heat until the cheese is melted.
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7Serve warm in small sipping cups or glasses.
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8For an extra-rich and creamy soup, substitute 1/2 pound of ripe, rind-free Brie for the Cheddar.
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9The soup can be made up to 2 days in advance and refrigerated.
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10For serving, be sure to warm it gradually over low heat or the soup will scorch.
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11If its too thick after reheating, thin with milk or stock.
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