I love cheese soup, and although I’ve eaten a lot of it in restaurants over the years, I’ve never made it at home. I decided it was high time I did, so that’s what we had for dinner tonight along with some sour cream, cheddar cheese and garlic drop biscuits. The boys said they both were great, and I could make both again any time.

Cheddar Cheese Beer Soup

1/4 cup butter
1 small onion, diced
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 cups milk
2 cups chicken stock
12 ounces of your favorite beer
1/4 teaspoon cayenne pepper
2 teaspoons Worchestershire sauce
1 teaspoon salt
Freshly ground black pepper, to taste
3 cups shredded cheddar cheese

In a large stockpot, melt the butter and add the diced onion. Cook over medium-low heat until the onions are translucent but not browned.

Add in the dry mustard and flour, and stir to combine. Cook for a few minutes to form a roux.

Add the milk, chicken stock and beer. Add the cayenne pepper, Worchestershire sauce, salt and black pepper, and stir to combine. Simmer for about 5 minutes.

Add the shredded cheddar cheese. Cook over medium heat, and stir frequently until the cheese is completely melted. Adjust salt and black pepper as needed.

Sour Cream, Cheddar Cheese and Garlic Drop Biscuits

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons frozen butter, grated
1/2 cup shredded cheddar cheese
1 cup milk
1/2 cup sour cream

Preheat the oven to 450 degrees Farhenheit. Line a baking sheet with parchment paper, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, garlic powder, salt and black pepper./ Cut in the grated butter, and combine until the mixture resembles coarse meal.

Add the shredded cheddar cheese, and toss to combine.

Stir in the milk and the sour cream. Stir until just combined; don’t overmix.

Drop dough by tablespoonfuls onto prepared baking sheet. Bake at 450 degrees Farhenheit for 12 to 15 minutes, or until the biscuits are golden brown.