Total Time
40mins
Prep 20 mins
Cook 20 mins

this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.

Ingredients Nutrition

Directions

  1. In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
  2. Stir in flour and cook for 5 minutes.
  3. Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
  4. At this point you can puree mixture if you want a smooth soup.
  5. Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
  6. Slowly add the cheddar cheese, but do not let the soup boil .
  7. Season with salt and ladle into bowls.
  8. Garnish with cilantro or parsley if desired.

Reviews

(1)
Most Helpful

I made this a few weeks ago--I followed the recipe exactly (used skim milk)and this turned out fabulous. I didn't puree the soup, but I think that would be great too. Oh--didn't use the sugar--not sure where it went, but it was great. Will make again!

Paws in Hand February 20, 2007

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