German Beer and Cheese Soup
By
Carolyn Haas
@Linky1
15
Blue Ribbon Recipe
This soup may not be for everyone, but we really enjoyed it. The beer and German mustard give the chowder a tangy flavor. It's thick and hearty so it can be a main course. Or, you can serve alongside a sandwich. We loved the addition of pasta and all the veggies. Cheesy and full-flavored, it's great warm-you-up meal.
The Test Kitchen
★★★★★ 3 votes5
Ingredients
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1-2 Tbspolive oil
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1 mediumonion, diced
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2 mediumcarrots
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2 stalk(s)celery, chopped
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1 mediumjalapeno pepper, minced (optional)
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2 clovegarlic, minced
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1/4 call-purpose flour
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2 cchicken broth or 2 c. water with 2 tsp. chicken bouillon
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12 ozbeer (light, dark, your favorite as long as it isn't shandy!)
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1 pinchnutmeg
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1 celbow macaroni
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1 chalf and half (or milk)
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1 tspGerman style mustard (Dusseldorf works)
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2 tspWorcestershire sauce
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3-4 Tbspreal bacon bits
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3 ccheddar cheese, shredded
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·salt and pepper, to taste
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·sprinkle of cayenne or paprika to serve