Beer Cheddar Soup
|Chopped onion||2 Cup (32 tbs) (2 Medium Size)|
|Garlic||2 Clove (10 gm), minced|
|Beer||12 Ounce (1 Bottle)|
|Fat free low sodium chicken broth||4 Cup (64 tbs), divided|
|All purpose flour||2 1⁄4 Ounce (1/2 Cup)|
|2% reduced fat milk||2 Cup (32 tbs), divided|
|Shredded cheddar cheese||5 Ounce (1 1/2 Cups)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Sourdough bread||10 Ounce, toasted (1 Inch Cubes)|
|Finely chopped fresh chives||1⁄2 Cup (8 tbs)|
Preheat oven to 450°.
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion; saute 4 minutes.
Add garlic; saute 1 minute.
Add beer; bring to a boil.
Reduce heat; simmer 20 minutes or until onion is soft.
Place beer mixture and 1 cup broth in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return pureed mixture to pan.
Stir in remaining 3 cups broth; bring to a boil.
Reduce heat, and simmer 10 minutes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and 1 cup milk, stirring with a whisk until smooth.
Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened.
Remove pan from heat.
Gradually add the cheese, stirring until smooth.