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Beer Cheese Soup Recipe

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Beer and cheese flavors are a great combination in this savory soup served in a bread bowl.
Directions
  • Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
  • Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
  • Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
  • Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
  • Turn the heat to low, continue to stir.
  • Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
  • Finally, add the beer and stir until the soup is hot.
  • Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
  • Garnish with parsley and serve with a crusty bread or bagel chips.
Container: large saucepan, small bowl
Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Description: 1 cup
Servings: 8
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Ingredients
- 1 cup carrots - chopped
- 1 cup celery - chopped
- 1 onion - chopped
- 2 teaspoons peanut oil
- 6 cups chicken stock or broth
- 1 1/2 cups Cheddar cheese - shredded or velveeta
- 2 teaspoons flour
salt and pepper to taste
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Tabasco sauce - more to taste
- 1/2 teaspoon Worcestershire sauce
- 12 ounces bottle of beer - any kind
parsley for garnish

beer cheese soup recipe
Ratings & Reviews

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This has been rated by 1 member.
Submitted by: RecipeGuru
Date: 2007/10/24
"This was to runny for me, I like it thicker!"
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beer cheese soup Quick Tags

  American   Chili Soups and Stew   Cook Range   Dinner   Easy   Lunch
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