Lager Heads, my favorite restaurant in Medina County, serves a similar soup. Unsalted butter is best for this recipe because the cheeses will add a certain level of saltiness. German lager beer will lend flavor without overpowering the mellow cheddar.
5 TBS unsalted butter
1 medium onion, minced
1/2 cup celery, minced
1/2 cup carrot, minced
5 TBS flour
1 tsp sweet Hungarian paprika
1 tsp dry mustard
1 cup German lager beer
3 cups chicken broth
1 TBS Worcestershire sauce
1 tsp hot sauce
1 cup whole milk
16 oz sharp cheddar, grated
4 oz cream cheese, cubed
Potato chips, for garnish
In large Dutch oven, sauté the onion, celery and carrot in butter for 10 minutes or until tender. In a separate bowl, combine the flour, paprika and dry mustard. Stir into the vegetable mixture. Increase heat to medium, cook 2 minutes, stirring.
Add beer and simmer until thickened. Add broth, Worcestershire and hot sauce, stirring constantly. Bring to a boil, reduce heat to low, and simmer uncovered 5 minutes. Whisk in milk, cheddar and cream cheese, whisking until smooth. Be careful the soup does not come back to a boil or the cheese will curdle.
Serve in deep bowls with a potato chip garnish.
Serves 4 – 6.
