A thick and creamy soup recipe with beer and aged cheddar cheese, made all the more delicious with the addition of stone ground mustard and homemade pumpernickel croutons.
Beer. Cheese. Mustard. Pumpernickel bread. Classic flavors that boost each other up and have little in common but when combined are all the better for it!
The soup has a slight tang from the beer and mustard that is perfectly counterbalanced by the extra sharp bite of cheddar cheese and the milky richness of half & half. The deep, dark flavor and crunch of the pumpernickel croutons contrasts beautifully with the thick, smoothness of the soup. A delight for the taste buds.
For a cheese soup made even richer with half & half it has a remarkably light feel to it. It’s not like eating melted cheese off a spoon. Not that I’m against that. Here the cheese is used more for flavor and less to bulk it up, leaving you satisfied without feeling heavy. By all means you can add more cheese if you’re looking for an ooey-gooey cheese experience!