Beer Cheese Soup

When I started working mornings in the kitchen at the brew pub in Wyoming, I set out to make some very unique soups, preferably that the people of Pinedale had never tried before. This one was an obvious choice, especially since I hailed from America’s Dairyland. Though, I , myself, had never tasted beer cheese soup, I absolutely loved how it turned out. Thus, it became a favorite of mine and has been added to my culinary repertoire. While the traditional recipe does not call for meat, I tweaked the recipe slightly and added some three cheese Italian sausage to the mix. It turned out really well, but tastes great either way.

2 cups carrots, sliced
2 cups celery, diced
2 cups onions, diced
2 garlic cloves, minced
1-1/2 tsp. Tabasco sauce
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper
3 cups chicken broth
2 - 12-oz. cans or bottles Miller Lite (or lager/ale of your choice)
1 package fully cooked cheddarwurst or three cheese Italian sausage, optional
4 cups milk
1/3 cup butter
1/3 cup flour
5 cups shredded cheddar cheese

Combine carrots, celery, onions and garlic in a large pot over medium heat. Stir in the Tabasco, cayenne, salt and pepper. Cook for two or three minutes. Pour in the broth and beer. Add cheddarwurst or sausage, if desired. Simmer until veggies are tender – about 12-15 minutes. Remove from heat. In a large saucepan, melt butter over medium heat. Whisk in the flour to form a roux. Cook and stir until flour is light brown – 3-5 minutes. Gradually stir in the milk, whisking to prevent scorching, until thickened. Remove from heat and stir in cheese. Pour the cheese mixture into the beer mixture and stir until well blended. Bring to a simmer. Cook for 10 minutes longer before serving.