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Ingredients
- 4 oz butter
- 2 lbs mirepoix, small dice
- 1 oz garlic, minced
- 1 lb 4 oz all-purpose flour
- 2 gals chicken stock
- 4 lbs Tillamook cheddar, grated
- 3 qts dark beer
- 1 oz dry mustard
- 1/4 cup Worcestershire sauce
- 2 Tbsp Tabasco sauce
- 3 qts heavy cream, hot
- 1 Tbsp kosher salt, or as needed
Directions
- Heat the butter in a soup pot over medium heat, add the mirepoix, and sweat, stirring occasionally, until tender, 10 to 12 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, for 5 minutes.
- Add the stock, and whisk to remove any lumps. Simmer over low heat for 30 minutes.
- Remove the pot from heat and stir the cheese.
- Combine the beer, mustard, Worcestershire, and Tabasco in a bowl and add to the soup. Strain through a fine-mesh sieve into a clean pot or storage container. The soup is ready to finish and serve now, or it may be rapidly cooled and held under refrigeration for up to 2 days for later service.
- To finish the soup for service, return it to a simmer. Add the cream and cook the mixture gently for 5 minutes. Taste the soup and season with salt as necessary. Serve the soup in heat bowls or cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 50 servings | |
| Calories 153 | |
| Calories from Fat 111 | 73% |
| Total Fat 12.68g | 16% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 429mg | 18% |
| Potassium 173mg | 5% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.18g | 0% |
| Protein 2.45g | 4% |
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