Beer Cheese Soup
To say this soup was hit around here is an understatement. I had been experimenting with my beer cheese soup earlier in the year, trying to get a really nice herbal taste using one of my favorite cheeses, derby sage. (In general I love sage, especially with cheddar and mozzarella.) I couldn’t get the taste just right though, and eventually I came to my senses and just added a bunch of sage and thyme to my soup. The results couldn’t have been better, especially when the herbs blend so well with slight heat of the cayenne. This recipe should serve 6-8 people a 2 cup serving. Don’t be surprised if four people eat it all before the end of the first quarter.