The first fall soup of the season, made with craft beer! A slight variation of the traditional Vegetable Cheese Soup. Yum!
2 russet potatoes, diced
1 medium onion, diced
1 cup diced carrots
1 cup diced celery
1 (11 oz.) can of niblet corn
1/4 cup butter
2 (10 oz.) cans chicken broth
1 (12 oz.) bottle wheat beer
2 cubes of chicken bouillon
2 1/2 cups whole milk
1/2 cup flour
3 cups grated sharp cheddar cheese
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
In a large saucepan, combine diced vegetables, butter, bouillon, broth and beer together. Simmer for 30 minute or until vegetables are tender.
In a medium bowl gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese, dry mustard and cayenne pepper. Simmer and stir until cheese melts.
Serve with Oyster Crackers.
