• Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 2 teaspoons paprika
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 12oz can of beer
  • 2 cups vegetable broth
  • 2 cups full fat milk
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1½ cups shredded sharp cheddar
  • 1 tablespoon butter
  • salt
  • black pepper
  • fresh chives

Celebrate the beginning of soup season with a rich and cheesy Midwestern favorite: classic beer cheddar soup! 

This soup has everything to make it perfect comfort food for a chilly fall day: a thick sharp cheddar cheesy, creamy, beer broth that is full of butter sautéed slices of our FunGuy mushrooms. 

We suggest serving this hearty soup with a fresh side salad and crusty rustic bread! 

DIRECTIONS: 

  1. Heat the olive oil in a medium sized soup pot over medium high heat. Add the onion and garlic and sauté 2 minutes. Add the carrots and celery and cook, stirring frequently, 3-4 minutes. Add half of the FunGuy mushrooms and sauté until they are lightly browned; about 3-4 minutes. 
  2. Reduce the heat to medium, clear a spot in the bottom of the pot by pushing everything to one side and add the butter, letting it melt. Sprinkle the flour over the melted butter and whisk it together to make a thick paste. Add the paprika, Worcestershire sauce, and Dijon to the mixture. Slowly pour the vegetable stock into the pot, whisking continuously into the butter and flour mixture to keep it smooth. 
  3. Stir the beer and milk into the soup. Add the rosemary and bay leaves and bring the mixture to a gentle boil. Reduce the heat to medium low and let the soup simmer 15-20 minutes, stirring occasionally. 
  4. Once the soup has started to thicken, take the pot off the heat, remove the bay leaves and rosemary sprigs and discard them. 
  5. Blend the soup with an immersion blender, or pour into a blender, until smooth. Return the soup to the pot. Stir the cheese into the soup, taste and season with salt and black pepper to taste.  Cover to keep warm.
  6. Heat the one tablespoon of butter in a sauté pan over medium high heat. Add the remaining sliced mushrooms to the pan and sauté 5-6 minutes, or until brown and crisp around the edges. Turn off the heat. 
  7. Serve immediately with the sliced mushrooms and fresh chopped chives on top!

Have a Fun meal!