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8 oz. Butter
1 cup Finely Chopped Onions
½ cup Finely Chopped Celery
½ cup Finely Chopped Carrots
1 tbls. Minced Garlic
2 tsp. Worcestershire Sauce
½ cup Flour
3 cups Chicken Broth
2 cups Heavy Cream
1 tbls. Sugar
1 tbls. Tony’s Creole Seasoning
2 tsp. Ground Mustard
1 tbls. Roasted Garlic Pepper
4 cups Sharp Cheddar Cheese
1 ct. Dark Beer
Heat butter in a heavy soup pot. Add onions and minced garlic. Sauté until onions are translucent; add celery and carrots. Cook 2-3 minutes; stir in flour. Add chicken broth and bring to a high boil. Add beer, Worcestershire sauce and heavy cream. Reduce heat to low. Add remaining ingredients and stir constantly until soup begins to bubble. Add additional broth or beer if too thick. Garnish with paprika.
1 cup Finely Chopped Onions
½ cup Finely Chopped Celery
½ cup Finely Chopped Carrots
1 tbls. Minced Garlic
2 tsp. Worcestershire Sauce
½ cup Flour
3 cups Chicken Broth
2 cups Heavy Cream
1 tbls. Sugar
1 tbls. Tony’s Creole Seasoning
2 tsp. Ground Mustard
1 tbls. Roasted Garlic Pepper
4 cups Sharp Cheddar Cheese
1 ct. Dark Beer
Heat butter in a heavy soup pot. Add onions and minced garlic. Sauté until onions are translucent; add celery and carrots. Cook 2-3 minutes; stir in flour. Add chicken broth and bring to a high boil. Add beer, Worcestershire sauce and heavy cream. Reduce heat to low. Add remaining ingredients and stir constantly until soup begins to bubble. Add additional broth or beer if too thick. Garnish with paprika.
