12-16ozlight beer, like a pilsner, pale ale, or lager
32ozbroth(4 cups)
1 1/2cuphalf-and-half
1/2tbsWorcestershire sauce
2tbsDijon mustard
hot sauce
1lemon's worth of juice
1/8tspcayenne
1/8tspnutmeg
1tbsfresh thyme(Plus extra for garnish, if desired)
3cupsshredded sharp cheddar(About 12 oz)
Salt and pepper, to taste
Instructions
Melt butter in a large stock pot or Dutch oven over medium heat. Add carrots, bell pepper, and onion. Cook until very soft, about 10 minutes. We want their flavor, not their texture.
Add the garlic and cook until fragrant, 1-2 minutes.
Stir in flour until well incorporated and cook out the flour-y flavor, about 5 minutes.
Add the beer, broth, and half and half then lower heat to medium-low. Stirring often, bring to a low simmer and cook for 15 minutes.
Whisk the cheddar into the soup, only adding more once the previous addition has melted. Add Worcestershire sauce, mustard, hot sauce, lemon juice, cayenne, nutmeg, and thyme then stir to combine. Taste and add salt and pepper as desired.
Serve, topped with croutons (or popcorn!), fresh thyme or chives, and enjoy!
Notes
Fun fact: Back in the Old Country, beer soup was often served for breakfast, poured over some day-old bread.