White Zombie Beer Cheese Soup

March 25, 2013



1½ cups minced Carrot

1½ cups minced Onion

1½ cups minced Celery

2 minced cloves Garlic

1 Tbsp Captain Thom’s White Zombie Sauce

⅛ Tsp Cayenne Pepper

¼ Tsp Black Pepper

3 cups Chicken Broth

2 cups Clipper City, Peg Leg Stout

4 cups Milk

6 cups shredded, sharp Cheese

1 Tbsp Mustard ( Dijon)

2 Tsp Worcestershire Sauce

1 Tsp dry Mustard



⅓ cup Flour

⅓ cup Butter



In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in Peg Leg Stout, chicken broth, cayenne pepper, black pepper, and White Zombie Sauce. Simmer vegetable mix for about 12 minutes until vegetables are tender. Then remove from heat. In another pot melt butter over medium-high heat (stirring not to burn), gradually whisk in the flour and cook until a light brown color appears. Stir in milk and continue stirring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended. Add vegetable soup mix and roux/ cheese mix together, stirring in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for about 10 minutes.