River City Casino Beer Cheese Soup

From chef John Johnson

Yield: 7 cups


8 tablespoons butter

1/3 cup diced carrot

1 tablespoon diced onion

1 tablespoon diced celery

Granulated garlic, to taste

Kosher salt, to taste

Black pepper, to taste

White pepper, to taste

1/2 cup all-purpose flour

2-1/4 cups 1904 Beer (I used Guinness)

3 cups half-and-half

1/4 teaspoon Worcestershire

Tabasco, to taste

8 ounces grated sharp cheddar cheese

Milk, if needed, to thin


In a large, heavy pot, melt butter on medium heat until sizzling. Stir in carrot, onion and celery and sauté, stirring occasionally, until vegetables turn soft without turning color. As they cook, season with garlic, salt and both peppers.


Stir in flour and let cook, stirring occasionally, for 1 to 2 minutes to cook off floury taste.

A quarter cup at a time at first, stir in beer, incorporating each addition before adding another. Bring mixture to a boil.

Stir in half-and-half, Worcestershire and Tabasco. Bring just to a boil but do not allow to boil. Stir in cheese, let melt. Taste and adjust seasoning. Cover and refrigerate until ready to serve. Reheat, adding milk to thin if needed.