Recipes

Ingredients:

Soup:
1 1/2 cups minced Carrot
1 1/2 cups minced Onion
1 1/2 cups minced Celery
2 minced Garlic Cloves
1 Tbsp Captain Thom's White Zombie Sauce
1/8 Tsp. Cayenne Pepper
1/4 Tsp. Black Pepper
3 cups Chicken Broth
2 cups Heavy Seas Peg Leg Stout
4 cups Milk
6 cups shredded, sharp cheese (Seriously Sharp Cheddar- Cabot Creamery)
1 Tbsp. Dijon Mustard
2 Tsp. Worchestershire Sauce
1 Tsp. dry Mustard

Roux:
1/2 cup Flour
1/3 cup Butter

Topping:
1 slice French Bread (per bowl)
1 Tbsp. Butter

Directions:

In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in the Peg Leg Stout, chicken broth, cayenne pepper, black pepper and White Zombie Sauce. Simmer vegetable mix for about 12 minutes until the vegetables are tender. Remove from heat.

IN another pot, melt butter over medium-high heat, stirring not to burn. Gradually whisk in the flour and cook until a light brown color appears. Stir in milk and continue stiring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended.

Add vegetable soup mix and roux/cheese mix together, stiring in Dijon Mustard, worcestershire sauce and dry mustard. Bring to a simmer and cook for about 10 minutes. In the meantime, in a frying pan over medium heat, add the slices of French Bread (which have been buttered on both sides) turning to toast golden brown on each side. Put the toasted bread in a bowl, add the hot, Peg Leg Beer Cheese Soup and serve. 

Be sure to keep the White Zombie Sauce handy to add a little extra!!