I suppose I could call this “Beer Cheese Soup” but as a proud Oregonian, I use the words “cheese” and “Tillamook” synonymously. And the truth is, this soup is SO good when you use Tillamook. I make this on cold rainy nights and even my husband (who typically says “soup isn’t a food”) likes it.
Beer & Tillamook Soup
2 stalks celery, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
2 cloves garlic, minced.
6 tbsp butter (divided)
1 bottle beer (I use Mirror Pond Pale Ale to stay close to my Oregon roots)
4 tbsp flour
4 cups milk
1 cup chicken or veggie broth
6 cups shredded Tillamook (I used sharp cheddar)
1 tsp. Tabasco
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
2 cups freshly popped popcorn (for garnish)
What to Do:
1. Melt 2 tbsp. butter in large saucepan. Add carrots, celery, onions and garlic and saute 2-3 minutes. Add beer and simmer for 10 minutes until veggies are soft. Remove from heat and set aside.
2. Melt remaining 5 tbsp butter in large dutch oven or heavy saucepan. Whisk in flour and cook until light brown. Slowly whisk in milk and broth. Bring to a slow boil, stirring until thick.
3. Mix in salt, peppers, tabasco, Worcestershire and mustard. Slowly stir in cheese and stir until melted. Gently pour in beer and veggie mixture and mix until combined.
4. Bring back to a boil and serve immediately with popcorn on top as a garnish.