Prep 45 mins
Cook 1 hr
This recipe came from the Coburg Inn in Coburg, Oregon. We had this soup on our wedding night.
- 177.44 ml butter
- 118.29 ml celery, diced
- 118.29 ml flour
- 1182.97 ml chicken stock
- 29.58 ml parmesan cheese
- 118.29 ml carrot, diced
- 118.29 ml onion, diced
- 2.46 ml dry mustard
- 170.09 g cheddar cheese, grated
- 311.84 g bottle beer
- salt and pepper, to taste
- Saute vegetables in butter until done, but not browned.
- Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
- Blend in cheddar cheese, parmesan cheese,m and beer.
- Let simmer 30 minutes.
- Season with salt and pepper.
Not even close to what I was expecting. Ask for 4 cups of water, way too much if you are using 2 beer. Taste is good but beer cheese soup should be thick not watery. I would recommend you try another recipe as this was far below expectations. Go Packers!!!
This was delicious! When it came time to add the beer and chicken stock to the pot, I also threw in a handful of croutons and let them cook into the soup...it really gave it a nice touch. Lastly, once soup is served into bowls, I recommend stirring in a splash of beer and then sprinkling parmesan cheese over the soup before serving...it really enhances the flavors! If you think the soup is going to be too thin, or you don't feel it looks creamy enough, try this trick: Pour half of the soup from the pot into a blender, add some parmesan cheese and blend it for a few seconds. Then return the blended half of soup back into the pot and stir it up...you'll find the concoction to be creamier.
I used a hefeweisen and I think that was a great choice as it wasn't overpowering. I only used 2 pints of chicken stock and thought the consistency was just right.