Yeah. I don't really even know what to say.
On the plus side - for most of the days the high is over -20 degrees C!
OMG that's so pathetic. *Insert crying face here*
More soup - it's all that will get us through. Soup.
In a large pot, melt some butter.
Add onions and chopped carrots and cook until tender.
Then add flour.
Then the chicken broth goes in.
This is the part where you should add the beer. Do that now. I did - I swear.
Let that cook until thickened stirring constantly while you add some cornstarch to a large bowl.
Shred the cheddar and the American cheese (also known as Kraft Singles - we covered that in a previous post) and toss with the cornstarch.
Add by the handful to the milk mixture.
Once melted and combined, blend the soup in batches in a blender or food processor until smooth. You could also use an immersion blender if you happen to have one.
Serve. Topped with a little popcorn.
I know you think it's weird - but trust me - it's good. And pretty traditional for this kind of soup.
And trust me - you're going to LOVE it. It's rich, and hearty, and stick to your ribs delicious, delicious, delicious.
I used a Molson Canadian, but you could really use any kind of beer that you want - it'll most likely change the flavor somewhat - so that is totally up to you.
It's the perfect comfort for the never-ending Winter we're stuck in. Add a super-duper soft bun to soak up any bits of soup you haven't licked from the bowl and you have an amazing meal.
Be forewarned, this soup is not healthy or low-fat by any means.
But I LOVED it and will make it over and over. It's worth every decadent bite.
Once again, the ever amazing Tracey at Tracey's Culinary Adventures hits one out of the park. Tracey has been on a hiatus since January and we miss her like crazy.
With lows this weekend forecast to be -30 degrees C - just do this soup. Just do it.
xoxo - Heather