Prep 30 mins
Cook 30 mins
This is a Great Soup! I am made it last night. Perfecto! Servings? Depends on how much you want!
Make and share this Bavarian Restaurant Beer Cheese Soup recipe from Food.com.
- 1⁄4 lb butter
- 8 ounces cheddar cheese or 8 ounces American cheese
- 3 cups chopped celery
- 12 ounces beer
- 3 cups chopped onions
- 1 teaspoon garlic salt
- 1 stalk grated carrot
- 1 teaspoon white pepper
- 8 tablespoons flour
- 6 cups chicken stock
- Sauté celery, onions, carrots in butter.
- Add salt and pepper.
- Blend in flour.
- Add chicken stock and cheese.
- Heat gently until cheese melts.
- Add beer.
- Adjust spices to taste.
- Serve piping hot with croutons on top, if desired.
Excellent Soup! I modified it by adding 8-oz more Chicken Stock and almost twice the required cheese. I also added cornstarch to thicken the soup. Next time I will cut the onions down by half, 3-cups is a bit much. I've already had the soup as a leftover and it's even better since the flavor has seated in.
Great soup! Except for cutting the butter in half, I made this exactly as written. I can see where some might like it thicker, but that is easily remedied by add some corn starch. I too used the Yeungling Black and Tan, and I also minced by veggies by giving them a whirl in the food processor instead of chopping by hand. Although I didn't try it for this go-round of making the soup, I can imagine it would be very tasty with pumpernickel croûtons. Thank you Rhonda O for posting; this is a great soup!
i also felt it seemed like it would have been better thicker... perhaps less stock. I used a Hefeweizen style beers... might have been too light for a soup. I also added mich more pepper and added some thyme too as i found the soup a bit mild tasting.