Wine & Cheese by TCC Recipes

Three Cheese Soup

1/2 pound butter
2 cups diced onions
2 tablespoons crushed garlic
1/2 cup flour
2 quarts whole milk
3 bay leaves
1/2 pound shredded Gruyere
1/2 pound shredded 4 year Aged Cheddar
1/2 pound shredded Irish Cheddar
Salt & fresh ground pepper to taste
Nutmeg to taste
12 ounce bottle of Dortmunder Gold beer
Sliced Labriola Pretzel Bread

Melt butter over medium heat in a large soup pot. Sauté onion and garlic until tender.
Add flour, mix well and cook for 5 minutes, stirring frequently.
Using a whisk, add milk slowly to blend completely with mixture.
Add bay leaves and cook over low heat for 20 minutes, stirring frequently.
Stir in the cheeses until cheese is melted and thoroughly mixed.
Season with salt, pepper, and nutmeg. Stir in beer and serve.
Serve with Pretzel Bread.

Yields 12-14 servings
Pair with Beaujolais Nouveau—the perfect match for cheddar!