Beer Cheese Soup

Ingredients:

1 quart Chicken Stock

1.5 cups Heavy Cream 

4 ounces Parmesan Cheese

1 small Sweet Onion diced

2 cloves Garlic, smashed and chopped

1 minced Shallot

1 Bay Leaf 

3 ounces Beer (not too hoppy)

2 ounces Cheddar or Gouda (shredded) *

1 tsp Soy Sauce

1 tsp Worcestershire 

1 small pinch Cayenne (to taste)

1 small pinch White Pepper (to taste)

1 small pinch Sea Salt (to taste)

1.5 oz flour cooked and 1.5 oz beef fat, butter or any fat you like to prepare Roux 

Method:

Sweat Onion, Shallot and Garlic in fat for about 5-10 minutes on medium high heat or until soft. Add flour to make a Roux with the aromatic vegetables and Bay Leaf. Add Stock & Cream over medium high heat and stir to remove lumps. Bring to a boil and stir to prevent scorching. Add seasonings, Cheeses and Beer. Remove Bay Leaf. Cool enough to blend until smooth in blender, gently reheat before serving.

*We added more cheese! :)