Football Sunday Beer Cheese Soup

Football Sunday Beer Cheese Soup

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Sarah
Recipe by  Sarah

“This beer-based, yummy soup is perfect for the boys on a day of football.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring.
  2. Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted.
  3. Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.

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Reviews (6)

Rate This Recipe
house3064
57

house3064

This is a great creamy beer cheese soup that can be customized to anyone's liking. Sometimes we top this soup with cheese, sour cream and bacon. Other times with cheese, pico de gio, and green onions. NOTE: There is an error in the recipe. It says 1/4 cup cornstarch and I believe it was meant to be a 1/4 teaspoon. Past that, it is a great recipe we have and will continue to make. Thanks stopping the years of searching for our perfect cheese soup recipe!

MARKBOWEN
10

MARKBOWEN

This was delicious and came out perfectly following the quantities and directions as found here. It's a keeper for sure!

kmt1229
5

kmt1229

Followed the recipe with the only change being a substitution of evaporated milk for the half and half (a substitution I make frequently). We couldn't eat it. I tried to doctor it up to make it edible for us and only ended up wasting more ingredients.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 659 cal
  • 33%
  • Fat
  • 48.1 g
  • 74%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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