Bavarian Restaurant Beer Cheese Soup

Total Time
30 mins
30 mins

This is a Great Soup! I am made it last night. Perfecto! Servings? Depends on how much you want!

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  1. Sauté celery, onions, carrots in butter.
  2. Add salt and pepper.
  3. Blend in flour.
  4. Add chicken stock and cheese.
  5. Heat gently until cheese melts.
  6. Add beer.
  7. Adjust spices to taste.
  8. Serve piping hot with croutons on top, if desired.
Most Helpful

4 5

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.

5 5

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 croƻtons. Thank you Rhonda O for posting; this is a great soup!

3 5

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.