Beer Cheese Soup V

Beer Cheese Soup V

36

"Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!"

Ingredients

45 m {{adjustedServings}} servings 383 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
  2. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
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Reviews

36
  1. 41 Ratings

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Per the comments listed, I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and ...

By far the BEST beer cheese soup I have tasted, and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or ame...

I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time...