In 2005 Mike and Kathleen Dewey turned a passion into a thriving business with a Cincinnati area microbrewery called the Mt Carmel Brewing Company. Located in a residential neighborhood they are easy to find if you have a decent map. Hours vary but they are generally open from 10am until 4pm if you’d care to stop in for a visit to buy a few bottles of their brew.
Their hard work and dedication has produced an impressive line of delicious and artisan beers that are a pleasure to drink. Producers like Mt Carmel Brewing Company that put hours of passion and love into their products can only help you to cook a fantastic meal. Try this soup recipe as a great example of what a local product can do for you.
Beer Cheese Soup
* 1 medium sized yellow onion
* 2 cloves of garlic, peeled
* 2 ribs of celery, cleaned
* 3 carrots, peeled
* 1/2 cup butter
* pinch of kosher salt
* 1 cup all-purpose flour
* 4 cups chicken broth
* 1 tablespoon chicken flavor soup base
* 1 bottle of Mt Carmel Brewery Blonde Ale or Summer Wheat Ale
* 1 bay leaf
* 1/2 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 1 teaspoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 11/2 teaspoon cayenne pepper
* 10 oz cheddar cheese, shredded
* 10 oz Gruyere or swiss cheese, shredded
* 1 cup heavy cream
* 4 oz cheddar cheese, shredded
* 1 baguette sliced in 1/2 inch rounds
* 3 tablespoons butter, softened
Chop the onion, garlic, carrot, and celery into rough pieces and place into a food processor and pulse until chopped very fine. In a heavy bottomed soup pot or dutch oven, melt the butter over medium low heat add the aromatics and a pinch of kosher salt. Sweat the vegetables on low to medium low heat until very soft, do not brown. Once they are soft, stir in the flour and continue cooking for about 5 minutes until the flour and butter turns a light blond color. Whisk in the broth, base, and beer and seasonings. Simmer on medium for a half hour to develop the flavors. Reduce heat back to medium low and add the cheeses a handful at a time, whisking between additions until completely melted. Once the cheeses are completely incorporated, stir in the heavy cream, remove the bay leaf, taste and adjust for seasoning if required. Hold at a low temperature.
For the toasts, preheat the oven at 350 degrees. Spread the rounds with a bit of the softened butter on both sides and toast in the oven until lightly browned on one side(about 5 minutes), flip the rounds and top with some of the shredded cheese. Put back in the oven to melt and brown the cheese(about another 5 minutes).
To serve, ladle the soup into bowls and place a toast round on top. Optional toppings include chopped chives, sour cream, and crumbled bacon. And of course serve it with one of Mt Carmel Brewery’s fantastic bottles of beer in one of their logo pint glasses.