Cheddar Cheese Soup
8
15 min
20 min
What You'll Need
- 4 tbsp. sweet butter, (½ stick)
- 2 tbsp. chopped garlic, about 6 cloves
- ⅔ cup onions, diced small, (about 1 large onion)
- ¼ cup celery, diced small, (about ½ stalk)
- ½ cup baby-bella mushrooms, rough chopped, (about 2 large mushrooms)
- 3 tbsp. flour
- 1 tbsp. dry mustard
- 2 quarts Imagine® Organic Vegetable Broth or Imagine® Organic No-Chicken Broth
- 1 cup broccoli, chopped or florets, optional
- ¼ cup heavy cream
- 3 cups grated cheddar cheese, (3 eight-oz. packages)
- ¼ cup pilsner or lager, optional
- Worchestershire Sauce
- Hot Sauce
- Kosher salt and freshly ground black pepper
How to Make
- In a 6-quart soup pot, heat the butter over medium heat.
- Add the garlic, onions, celery and mushrooms; cook until soft and translucent, about 5 minutes.
- Whisk the flour and dry mustard in to the sautéed vegetables. Stir well and cook for 1 minute.
- Pour in the two quarts of broth. Increase heat to medium-high and bring to a simmer. Cook for ten minutes.
- Add in optional broccoli.
- Add in a few drops of Worcestershire and hot sauce to taste.
- Turn off the heat and stir in the heavy cream, optional beer and cheddar cheese until the cheese has just melted.
- Adjust seasoning with salt and pepper. Serve hot.