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Beer Cheese Soup V

Beer Cheese Soup V

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Kathe Bonfield

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!

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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

Directions

  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

Julie Lehnig-Bouge
24
9/30/2005

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 carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.

MLTS
24
1/14/2004

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 american cheese. I did add a hint of nutmeg to this, though.

JELLOB3P0
14
12/10/2004

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 I make it, I will cut up cubes of bread, apples, etc. and just dip them in!