Sunday, November 1

Vegetarian Cheddar Beer Soup


Inspired by a recent trip to Epcot, this rustic soup is a fantastic treat. I eliminated the bacon to make it vegetarian friendly, but it still has all the bold warming flavors. To create the Epcot version, substitute Moosehead ale and start by rendering bacon instead of an onion.

Full time 4 1/2 high, 6 1/2 low
Serves 6-8

The needs-

1 large onion, diced fine
12oz bottle hard cider
12 oz cheddar cheese, chunk 
8 oz Brie, skin removed and sliced
4 cups vegetable stock
1/2 cup apple cider
1/2 cup heavy cream
2 tbsp flour
1/2 tbsp olive oil
1 tsp minced garlic
1 tsp Worcester sauce (vegetarian friendly)
1 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp hot sauce
1/2 tsp nutmeg

For serving-
Shredded cheddar
Chopped parsley 
Bread bowls make this magical but not meddled.

The know-

In a saute pan over medium high heat saute olive oil and onions together for 3-4 minutes.


Add in Worcester sauce and let sit over low heat for 5-8 minutes or until most of the liquid has been absorbed.

Meanwhile combine hard cider, vegetable stock, cider, heavy cream, minced garlic, cheddar, and brie in crock pot.

Add in onions.

Add in pepper.

Cover and cook for 4 hours on high or 6 hours on low. 

After 4-6 hours, give soup a good stir and remove 1/2 cup and place in a mixing bowl. Add in flour to create a roux.



Whisk roux into slow cooker and allow to cook 20 minutes to thicken.

To serve top with shredded cheese and chopped parsley. Cheers!