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Beer Cheese Soup II

Beer Cheese Soup II

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Debbie Rowe

Debbie Rowe

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
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Reviews

OHENZIGURI
290

OHENZIGURI

1/25/2005

It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil. Therefore, you can add all the cornstarch and water (known as a slurry) you want (or roux for that matter), but it will not obtain its full thickening power until it boils with the liquid it is supposed to thicken. I would not recommend boiling the half and half, so I would do the first part, adding the slurry to the chicken stock, boil that for a few minutes, adjust thickness if needed with more slurry (cornstarch and water, it works best if the cornstarch is whisked into cold water), lower the heat, add the half and half and the cheese, stir until the cheese melts, and then serve. I have not made this soup, but reading through the reviews, it seems a lot of people have trouble with the thickness so I am just offering a suggestion and/or advice.

MARYGRACE23
132

MARYGRACE23

6/19/2003

I had read many of the past reveiws about the recipe being a little runny so I mad a few changes and it turned out awesome! What I did was started with only about half the beer(you can add more later) and mixed the cornstarch with the chicken stock and left out the water. When I added the cornstartch and chicken stock mixture, the soup got thick right away and I also doubled the cheese and wocsteshire. YUMMY!!!

THE DON
98

THE DON

1/24/2003

I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of corn starch in a hasty attempt to thicken it. I had already added an additional cup of cheese, and with the extra corn starch the recipe was a splendid success. Best when served with garlic bread. This recipe is also quite easy to prepare and is ready to serve in minimal time, but beware: not enough corn starch will leave you unbearably dissatisfied.

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