Total Time
1hr 17mins
Prep 25 mins
Cook 52 mins

This soup is soooooo good, you'll forget about the main course!

Ingredients Nutrition


  1. Saute celery and onions in oil until transparent.
  2. Add flour and cook about 7 mins (do not let onions get brown).
  3. Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
  4. Cook, about 45 mins on low heat.
  5. Add the shredded cheese; mix well.
  6. Add the beer; mix.
  7. Heat through (do not boil).
Most Helpful

Very good flavor. Had a bitter aftertaste. I might try using less beer and/or a different kind of beer to try to solve that. I used a Corona. I used 2 cups of cheese and I think I would use more next time. I love thick soups and I never thought I would say this but it was a little too thick for me. Added a little milk to the leftovers for a thinner consistency.

Roxin May 06, 2009

This soup really is nice and thick! I used 1/4 cup of butter insead of 1/4 cup of oil. I used Corona beer, and added it when I added the half and half and broth (to simmer off the alcohol). I used 2 cups of shredded cheddar (the recipe calls for 1 1/2 lbs...perhaps it should read 1/2 lb? Otherwise, that would be 6 cups of cheese). Thanx for a great thick soup recipe; I'll make this again.

*Parsley* March 13, 2006

This soup is is thick so it is very hearty and filling..made it exactly as per recipe EXCEPT I only had 1 lonely little 12oz can of bud lite..still was wonderful..I will make this again and again.. thanks for the wonderful recipe

gruntlady January 18, 2006