Beer and Cheese Soup

Beer and Cheese Soup (Adapted from Rachael Ray)

*Be sure to check out our review before making...

5 tablespoons butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
salt and fresh ground black pepper
1/3 cup flour
3 cups milk
12 ounce bottle amber beer
1 1/2 tablespoons Dijon mustard
10 ounces shredded sharp cheddar cheese
Croutons if desired

In a large saucepan, add butter and melt over medium. Stir in the carrots and leeks - season with salt and pepper to taste and cook, stirring, until soft, about 8 to 10 minutes. Sprinkle in the flour and cook, stirring, for 2 minutes.

While whisking constantly, slowly pour in the milk. Bring the heat to medium-high - stir in the beer and mustard. Bring the mixture to a boil, whisking constantly - reduce heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

Remove from the heat and stir in the cheese, a handful at a time, until all of the cheese has been added and it completely melts into the soup. Season to taste with salt and pepper. Top with croutons at serving if desired.

Makes about 4 servings.

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