Beer and Cheese Soup

Serves: 4

• 1/4 cup salted butter

• 1/2 cup chopped onion

• 1/2 cup chopped carrot

• 1/2 cup chopped celery

• 1 clove garlic, finely chopped

• 1 can (355 mL) beer

• 3 cups canned chicken broth

• 1/2 cup all-purpose flour

• 3/4 tsp dry mustard

• 1/4 tsp cayenne pepper

• Pinch nutmeg

• 2 cups milk (2%)

• 2 cups shredded cheddar cheese

• 1/4 cup freshly grated Parmesan cheese

1. Melt butter in a Dutch oven over medium heat. Add onion, carrot, celery and garlic; sauté for 2 minutes. Stir in beer.

2. Bring to a boil. Stir in broth and return to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes. Meanwhile, combine flour, dry mustard, cayenne pepper and nutmeg in a bowl. Gradually whisk in milk; set aside.

3. Remove pan from heat. Using a hand blender, purée beer mixture until smooth. Return pan to heat.

4. Gradually whisk milk mixture into beer mixture until blended. Bring to a boil, stirring frequently.

5. Reduce heat and simmer, stirring frequently, until thickened, about 5 minutes. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding.

6. Gradually add cheddar cheese and Parmesan cheese to soup, stirring until cheese is melted.

Per serving: 530 calories