Ingredients

The following ingredients have 4 Servings
  • 1 12 oz bottle beer (recommend lager or a stout)
  • 2 cups gruyere (shredded)
  • 2 cups goud (shredded)
  • 2 cups sharp cheddar cheese (shredded)
  • 1 cup brie cheese (remove rind and cube)
  • 1 onion (peeled and diced)
  • 1 clove garlic (finely minced)
  • 1 cup chicken stock
  • 1 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/4 tsp freshly grated nutmeg
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 tbsp flour
  • salt and pepper to taste

Instruction

  • In a large heavy bottom pot melt the butter over medium heat. When melted, add the olive oil and chopped onions. Saute for about 5 minutes until they just begin to get soft.
  • While the onions are cooking, mince the garlic. Shred and prepare all of the cheeses.
  • After 5 minutes of cooking the onions, add the minced garlic and cook for about a minute. Then add in the flour. Cook and stir the flour for about two minutes, it will cook thru and turn slightly gold in color.
  • Next add in the beer and vegetable stock - stir and cook to combine, the mixture will be creamy and quite thick. Add the Worcestershire and tabasco sauce and about 1/2 teaspoon of salt & pepper.
  • Reduce the heat to medium low and add the milk. Then add the cheese a handful at a time. Whisk to combine between each addition will ensure the soup will be smooth and silky.
  • Finishing with a bit of nutmeg over the top and a pinch of paprika or sprinkling of minced parsley if desired.