Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups diced carrots
- 2 cups sliced mushrooms
- 2 cups chicken or vegetable broth
- 1 cup Green Dragon ale or pale ale
- 1 cup milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 2 cups chopped kale or spinach
- 2 tablespoons all-purpose flour (optional, for thicker texture)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add onion and garlic; sauté until translucent, about 3-4 minutes.
- Stir in carrots and mushrooms; cook until starting to soften, 5 minutes.
- Sprinkle flour over the vegetables and cook 1 minute to form a light roux (skip if avoiding gluten).
- Pour in broth, ale, and milk; bring to a gentle simmer.
- Stir in cheddar until melted and smooth.
- Add kale; simmer until greens are tender, 5-7 minutes; season with thyme, salt, and pepper.
- Serve warm with crusty bread or croutons.
Notes
- For a richer flavor, cook the vegetables until deeply caramelized before adding liquid.
- To keep it vegetarian, use vegetable broth and omit any meat-based stock.
- If you don’t have Green Dragon ale, substitute with a crisp pale ale or beer of your choice.
- For extra creaminess, whisk in an extra splash of milk at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: British-inspired fantasy tavern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg
