Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

This recipe came from the Coburg Inn in Coburg, Oregon. We had this soup on our wedding night.

Ingredients Nutrition


  1. Saute vegetables in butter until done, but not browned.
  2. Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
  3. Blend in cheddar cheese, parmesan cheese,m and beer.
  4. Let simmer 30 minutes.
  5. Season with salt and pepper.
Most Helpful

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!!!

Jeffallen June 04, 2013

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 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 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'll find the concoction to be creamier.

kaitlynhayes February 11, 2013

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.

iris5555 March 20, 2011