Beer and Gouda and Soup recipe
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Ingredients
- 1 teaspoon butter 1 sweet onion (such as Vidalia), minced 1 clove garlic, minced 1 (12 fluid ounce) can or bottle light beer 4 cups chicken broth 2 cups milk ¼ cup butter ¼ cup all-purpose flour 1 cup shredded Gouda cheese ½ cup shredded sharp white Cheddar cheese ½ teaspoon ground black pepper 4 slices cooked bacon, crumbled ¼ cup chopped fresh chives
Nutrition Info
- 322.3 caloriescarbohydrate: 13.9 gcholesterol: 71.2 mgfat: 21.5 gfiber: 0.7 gprotein: 14.2 gsaturatedFat: 12.7 gservingSize: -sodium: 1097.2 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Beer and Gouda and Soup
Directions
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Melt 1 teaspoon butter in a large saucepan over medium heat, add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion, cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
Stir chicken broth into the beer mixture, bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux, pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth, season with black pepper. Ladle soup into bowls, garnish with bacon and chives to serve.