When life gives you snow, make a snow chair. Then smash it to smithereens. That’s what my girls did this weekend! It has been so cold here! I grew up in Northern Indiana, but I didn’t seem to mind the cold as much back then as I do now that I’m at the ripe old age of twenty-something. 😉 Having two kids to load and unload from the car does not make getting out in these frigid temps any easier. I wish they could wear a coat in their car seats, but-safety first! So we zip and unzip every time we get in and out! My one year old has a little fleece jacket she can also wear sort of like a cape. It is great for running in and out of stores, so people don’t give you dirty looks for your unjacketed/unhatted child.
This soup I made last week sure hit the it’s-cold-outside spot! It’s not too healthy, but it sure was tasty! I adapted this recipe from The Food Charlatan, also getting ideas from recipes for beer cheese soup. In addition to a bottle of beer, I added worcestershire sauce and garlic powder. I started by sautéing an onion for extra flavor and to make it better for you-haha! My adapted recipe follows:
(photo credit goes to The Food Charlatan)
Beer Mac N Cheese Soup
- 3 cups dry macaroni noodles
- 1 onion
- 1/4 cup (half stick) butter
- 1/4 cup flour
- 1 tablespoon dijon mustard (more to taste)
- 2 tsp. garlic powder
- 28 ounces (3 and 1/2 cups) chicken broth
- 2 cups half and half
- 1 cup milk
- 1 pound (about 5 cups) cheddar cheese, shredded
- 2 cups diced ham (use leftovers, or buy a ham steak)
- One 12 oz. Bottle Beer (I used a Sam Adams Summer ale of some sort)
- 1-2 Tbs. Worcestershire sauce
- salt and pepper to taste
- In a medium pot, cook the macaroni according to package directions. Drain as soon as they are al dente. Add a little oil and stir so they don’t stick if you are not ready to add them to the soup right away.
- Meanwhile, in a large soup pot, sauté one chopped onion in butter.
- When onion is softened, add the flour and mustard. Use a whisk stir it up. (You may want to add a dash of extra broth or milk at this point before you can add all the flour. Just make sure to ‘brown’ the flour a bit- give it a few minutes before moving on to Step 4.)
- Slowly whisk in the chicken broth, half and half, and milk. Turn the heat up to medium-high and add as much or as little garlic powder as you like (I admit I did not measure this ingredient. It was a dump and run). Stir constantly until the mixture comes to a low boil, about 5 minutes.
- I used my immersion blender at this point to make a smoother soup.
- Immediately reduce the heat to low and stir in cheese. ( I used 1/4 pound fresh gruyere, 1/2 pound fresh colby, and 1 cup pre-shredded 4 cheese…Use whatever you like!)
- Add beer and worcestershire sauce.
- Stir in the macaroni and ham. Keep the burner on low until it is as warm as you like.
- Salt and pepper to taste. Enjoy!