The last time my husband was home I tried to make him beer cheese soup. It was a disaster! I had to toss the entire thing out. My issue was with making the roux for the soup. I do not know what I did wrong, but the soup ended up with a texture of soaked newspaper. Anyway, this evening I found myself, yet again, with an almost empty fridge. I had: 1 Stella Artois® beer, 2 spicy, smoked-type sausages, veggies, and in my cupboard a can of Campbell's Cheddar Cheese Soup. Can you tell where I'm going with this? Not only did these ingredients inspire me to try to make beer cheese soup again, but also the fact that I named the recipe after my baby girl, Stella.
INGREDIENTS (serves maybe 4 people)
- 1 celery stalk, small dice
- 1 sprig of thyme
- 1 garlic clove, finely chopped
- 1 tablespoon butter
- 2 smoked-sausages (your favorite kind), diced
- 1 bottle of Stella Artois® beer
- 1 (10 oz) can of Campbell's Cheddar Cheese Soup
- 1/2 cup low-sodium beef broth or chicken stock or water (optional)
- Salt and pepper
In a medium stock pan melt the butter. Add the celery, carrot, onion and thyme sprig and a pinch of kosher salt and sweat over medium-high heat until vegetables are slightly tender, about 8 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the diced sausage and mix to combine and to heat through.