\u00bd cup onion, minced
\n3 cloves garlic, minced
\n1 cup fresh mushrooms pieces
\n\u00bd stick butter
\n1\/3 cup flour
\n\u00bd tsp. salt
\n\u00bd tsp. red pepper
\n\u00bd tsp. mustard powder
\n1 (12 oz.) can beer, lager or ale
\n1 cup chicken broth
\n2 cups heavy cream (half & half)
\n1 lb. sharp cheddar cheese, cut in cubes<\/p>\n
In a large pot, saut\u00e9 onion, and garlic in butter. Cook until onions are clear. Add mushrooms and saut\u00e9 for 2 minutes. Mix together the spices, salt and flour. Add to saut\u00e9ed vegetables and cook for 3 minutes (do not brown). Add beer, chicken broth and half & half. Whisk until mixture is smooth and creamy. Add cubed cheese and cook on medium heat, stirring constantly, until hot and bubbly. Serve hot with garlic croutons.<\/p>\n
Note: About 10 minutes before serving, place soup bowls in the sink and cover with extremely hot water. Remove bowls just before serving time. This gets the bowl nice and hot and will keep your soup hot for a longer period of time. <\/p>\n","protected":false},"excerpt":{"rendered":"
\u00bd cup onion, minced 3 cloves garlic, minced 1 cup fresh mushrooms pieces \u00bd stick butter 1\/3 cup flour \u00bd tsp. salt \u00bd tsp. red pepper \u00bd tsp. mustard powder 1 (12 oz.) can beer, lager or ale 1 cup chicken broth 2 cups heavy cream (half & half) 1 lb. sharp cheddar cheese, cut […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[8,82],"tags":[199],"class_list":["post-1084","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soups","tag-recipes"],"yoast_head":"\n