Beer Cheese Soup V33 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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!” - by Kathe Bonfield
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 383 cal
- 30.2 g
- 13 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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 ..." See morecheese. I did add a hint of nutmeg to this, though."
"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 carrot..." See mores 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."
Beer Cheese Soup I
Beer Cheese Soup II
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