Dark Beer Cheese Soup - cooking recipe

Ingredients
    2 potatoes, chopped
    2 onions, chopped
    3 celery ribs, chopped
    1 1/2 cups baby carrots
    2 cups cauliflower florets
    6 cups water
    6 chicken bouillon cubes
    1 teaspoon Worcestershire sauce
    1/2 teaspoon ground black pepper
    1 clove garlic, minced
    1 (16 ounce) package processed cheese
    2/3 cup Parmesan cheese
    2/3 cup shredded Cheddar-Monterey Jack cheese blend
    1 (12 fluid ounce) bottle dark beer
Preparation
    Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

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