2 tablespoons unsalted butter
1/2 a large onion, diced
1 medium carrot, finely chopped
1/4 cup all-purpose flour
1-12 oz can or bottle of beer
2 cups vegetable broth
1/2 teaspoon salt
1 cup low fat sour cream
2 cups shredded reduced-fat sharp Cheddar Cheese
- Melt the butter in a 4 quart saucepan over medium heat. Cook the onion and carrot until tender, stirring occasionally.
- Add in the flour stirring constantly, until the flour is well incorporated with the butter and vegetables. Gradually add the beer, broth and salt, stirring constantly to prevent any flour lumps from forming. Bring to a boil and reduce heat to achieve a simmer. Cover and cook for 10 minutes.
- Remove the soup from the heat and stir in the sour cream gradually stirring constantly until well incorporated without any lumps. Add the cheese gradually, again stirring constantly until the cheese is completely melted.
- Serve warm with cheese garlic biscuits and a salad.