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Vermont Cheddar and Ale Soup
Ingredients
- 2 tablespoons butter
- 1 large onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 2 tablespoons thyme
- 1 chef potato, peeled, diced
- 8 cups chicken stock
- 1/2 cup butter
- 1/2 cup flour
- 12 ounces Otter Creek Copper Ale
- 4 cups milk
- 3 tablespoons Dijon mustard
- 3 dashes Worcestershire sauce
- 2 dashes hot pepper sauce
- 1 tablespoon Kosher salt
- Freshly ground black pepper
- 2 cups plus 1 cup Grafton Vermont cheddar cheese
- Chopped parsley
Details
- Servings: 16
- Dish: soup
Cuisine
- american
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