Family Tested & Approved
mexican blend shredded cheese
Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
Heat 14 cup butter in microwave until melted (30-60 seconds)
Stir flour into butter until mix binds into roux, pour into soup.
Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.