Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups half and half, 1 cup heavy cream, and also added 2 tablespoons parmesan cheese and 3 teaspoons chopped pimentos. I also only used a 12oz bottle of Smithwick's beer. I melted the butter in a Dutch oven on medium heat, added the veggies, salt, pepper and pimentos, turned the heat down to low and put the top on. They gently cooked for 10-12 minutes until soft. Then I increased the temp to medium and added the flour and dry mustard and stirred for about 1 minute. Then slowly I added the broth while whisking until bubbly and thick next I added the half and half, heavy cream and last the beer. I brought it to a boil and stirred in all the rest of the ingredients except cheeses. Next I completely removed the pot from the heat and add the parmesan cheese. I then used my immersion blender to cream the soup. Still off heat, by handfuls I very slowly added 3 cups sharp and 3 cups extra sharp cheddar cheese , whisking the entire time. It turned out thick and creamy with a hint of rich beer. We served it the next day in a crock pot for our Christmas party and it was a HUGE success. I put out croutons and bacon bits to sprinkle on top.
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Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups...