Serves six to eight
2 tablespoons unsalted butter
3 cup all-purpose flour
2 cups whole milk
- Cleared after stabbing, former UW student wants his life back
- Seattle’s Super Bowl: Not football, but pho
- Teens charged in Jungle shooting grew up amid tumult, drug deals
- Mom’s drug deal brought sons to Jungle, police say
- Shortage of homes for sale pushes prices upward, buyers outward
Most Read Stories
2 cups chicken broth
1¼ pounds sharp cheddar cheese, shredded (about 5 cups)
3 garlic cloves, minced
1 cup smoked porter beer
1. Melt the butter in a large soup pot and add the flour as the butter begins to bubble. Cook over medium heat, whisking constantly to prevent burning, until browned, about five minutes.
2. Whisk in the milk about ½ cup at a time, adding more milk when it becomes absorbed into the roux. When the roux reaches a thick sauce-like consistency, start adding the chicken broth, ½ cup at a time, whisking frequently.
3. Add the cheese to the soup one handful at a time. Stir until the cheese is combined and fully melted before adding more cheese. Reduce the heat to low, add the garlic and beer and simmer for 15 minutes, stirring frequently.
4. Divide the soup among bowls and serve immediately.
Adapted by the Akron Beacon Journal from “The American Craft Beer Cookbook” by John Holl.