Cooking From Memory ~ A Recipe Journal


Beer Cheese Soup

(Photo Credit: Romulo Yanes, http://www.epicurious.com/recipes/food/photo/Cheddar-Beer-Soup-231641)

Ingredients ~

  • 1 stick (½  cup) butter
  • 3 carrots, diced
  • 1 onion, diced
  • 6 Tablespoons flour
  • ½ teaspoon dry mustard
  • ½ teaspoon nutmeg
  • 1 can/bottle 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

5 Responses to 'Beer Cheese Soup'

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  1. Jennifer said,

    I think it should have 2 cans of beer . . . one for the soup and one for me.

    • Paul Gauche said,

      I think we can do this. We should, at least, give it a try.

  2. Bill Houglum said,

    Thanks Paul! Tried this tonight for dinner and it was awesome! Since it was only the two of us… it appears we could have fed the 5000. Oh well… leftovers should be great for the next few days. Thanks again!

    • Paul Gauche said,

      Hey Bill, thanks for the note about the soup. I’m thrilled that the recipe worked for you and that you liked it. For sure there is a lot there. With at least 7 cups of ‘liquid’ including the beer, there should be enough for lunch tomorrow and breakfast the day after! Ha! It’s 5PM somewhere! Hope you are well, my friend! Peace.. Paul


      • The Beer Cheddar Soup remains to be a fan favorite in our family.
        I finally got a chance to make it and was pleased with how simple and quickly it comes together!
        With the discovery of gluten intolerance for a few family members, we have been able to make adjustments to the ingredients without compromising the flavor. I used “certified” gluten free Imagine Chicken Broth and 1 bottle of Red Bridge Beer (gluten free). I also used Tapioca Flour (equal amount). I may…have used a little more than 1 pound of cheese (Tillamook Sharp Cheddar and Beecher’s Reserve Sharp Cheddar).
        The “gf” beer is great for cooking! Personally, I don’t care for the taste. Those who are able, continue to drink great beer (with gluten) with our serving of soup.
        We have also found that this soup also freezes well!

        Cheers! Joy


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