You can make this a creamy soup by using a blender/immersion blender OR you can leave it chunky – whatever floats your boat!
1 ½ cups sliced carrots
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ cups chopped cauliflower
2 cloves minced garlic
1 tsp hot pepper sauce
¼ tsp cayenne pepper
¼ tsp salt
½ tsp fresh cracked black pepper
3 – 3 ½ cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half (I have used both skim milk as well as fat free half and half)
6 cups fresh shredded sharp cheddar cheese (if you use preshredded it does not melt as well)
1 Tbs Dijon mustard
2 tsp worcestershire sauce
1 tsp dry mustard
In large saucepan, stir together carrots, onion, celery, cauliflower and garlic. Add in hot sauce, cayenne pepper, s&p. Pour in chicken broth and beer. Simmer until vegetables are tender, about 15-18 minutes. Remove from heat. Use immersion blender to puree the mixture. Note – if you don’t have an immersion blender you don’t have to do this part – I like the soup really creamy – so I use the blender! 🙂
In a large soup pot, melt butter over medium heat. Add flour and whisk to incorporate. Continue whisking until roux is a light brown. DO NOT stop whisking as it will burn very easily! Gradually stir in milk, whisking constantly, (be careful when pouring in the milk) to prevent the mixture from burning. Remove from heat and stir in the cheddar cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in the mustard, Worcestershire, and dry mustard. Taste. Add more hot pepper sauce as needed. I always add at least another tsp. Bring to a simmer and cook about 10-12 minutes.
May garnish with cheddar cheese, green onions, diced red peppers. Or oyster crackers or whatever you like!!