Beer Cheese soup
Ingredients
2 cups New Bridge Mild Cheddar, shredded
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped celery
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup beer (your choice)
1 cup milk
1 cup diced tomatoes
Fresh thyme
Salt and pepper to taste
Directions
In a large pot, melt butter over medium heat.
Add the onion, garlic, and celery. Cook for about 3-4 minutes until they become fragrant and softened.
Sprinkle the flour over the onions and garlic, stirring to create a paste.
Slowly pour in the chicken or vegetable broth and beer while stirring constantly to avoid lumps.
Add the milk and continue to stir until the mixture thickens, about 5-7 minutes.
Stir in the diced tomatoes and dried thyme (or fresh thyme leaves).
Reduce the heat to low and gradually add the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste. Top with fresh thyme.