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 couldnâ€™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 couldnâ€™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. Donâ€™t be surprised if four people eat it all before the end of the first quarter.