Cooking From Memory ~ A Recipe Journal

Luther Seminary Beer Cheese Soup

Posted in Soups, Stews & Gumbos by Paul Gauche on July 11, 2009

(Photo Credit: Romulo Yanes,

Ingredients ~

  • 1 stick (½  cup) butter
  • 3 carrots, diced
  • 1 onion, diced
  • 6 Tablespoons flour
  • ½ teaspoon dry mustard 
  • ½ teaspoon nutmeg
  • 1 can beer
  • 3 cups chicken broth (24 ounces)
  • 1 pound cheddar cheese, shredded
  • 3 cups of hot whole milk
  • Popcorn

Method ~

In a large soup pot, melt the butter, add the diced carrots and diced onion.  Sauté until soft, 5-7 minutes.  Add the flour, dry mustard and nutmeg.  Cook on low for 5 to 7 minutes to cook off the ‘raw’ taste.  Stir in the beer and 3 cups of broth.  Slowly add the shredded cheese and hot milk stirring frequently.  Garnish with chives and popcorn


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