Irish Beer Cheese Soup by Mary-Grace Hamilton - Musely
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Irish Beer Cheese Soup

posted in Food & Drink > Recipes
05/17/2016
  • Ingredients: 

    - 1 large onion, peeled and chopped

    - 2 garlic cloves, minced

    - 1 tablespoon butter (or bacon grease)

    - 2 - 12 ounce bottles Harp Irish Style Lager

    - 32 ounce chicken broth

    - 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)

    - 14 ounces low fat cream cheese, cut into cubes

    - 2 tablespoons cornstarch (or arrow root powder)

    - 1 1/2 tablespoons Dijon mustard

    - Garnishes: crumbled bacon and chive

  • Directions: 

    - Set a large sauce pot over medium heat

    - Add the butter, onions, and garlic, and sauté for 3-5 minutes

    - Scoop the softened onions into the food processor(or blender) and add one cup chicken broth

    - Puree the onions and broth until completely smooth

    - Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil

    - Toss the shredded Irish cheese with corn starch. Add the shredded cheese, cream cheese, and dijon mustard to the broth

  • - Whisk to melt the cheese and break up the cream cheese cubes. 

    - Whisk until the soup is completely smooth and slightly thickened, about 10 minutes

    - Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chive if desired

  • NOTES: 

    - The beer broth will foam up quite a bit when boiling. Make sure to use a large pot, so it doesn't boil over.

  • Enjoy! 
    Enjoy! 

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