How to Make German Beer Cheese Soup
Step #1: Melt the butter in a large pot over medium heat. Add the carrot, onion, and garlic; sauté for 10 minutes. Plus, it’s made from a bunch of ingredients that you probably already have lying around. I bet you even have one lonely carrot shoved into the bottom of your produce drawer just waiting to be called to action. Step #2: Add the flour and stir well. Cook, stirring frequently, for 3 minutes until the flour turns golden brown. Step #3: Combine the milk and half-and-half. Slowly pour into the flour mixture, whisking constantly until combined. Step #4: Turn the heat up to medium-high and add the beer and mustard. On medium-high heat, bring to a boil, whisking frequently until the foam subsides. You can reheat the soup over low heat on the stovetop, stirring gently and frequently to maintain its creamy texture. Avoid high heat or rapid boiling during reheating to prevent separation of the cheese and ensure the soup retains its smooth consistency.
