Prep 10 mins
Cook 20 mins
When I lived in Wisconsin, this was a staple at every restaurant. I got this recipe from a friend and did a little tweeking to suit my taste, and it is so good!
- 2 tablespoons butter
- 2 tablespoons flour
- 1 envelope lipton golden onion soup mix
- 3 cups milk
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese (about 4 oz.)
- 1⁄2 cup beer
- 1 teaspoon prepared mustard
- 1 cup popcorn, for garnishing (optional)
- In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling.
- Stir in soup mix, milk and worcestershire sauce.
- Mix well.
- Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes.
- Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted.
- Garnish with popcorn.
I thought I already reviewed this recipe, and I was surprised when I had not! This recipe taste's JUST LIKE the beer cheese soup in a top, local restaurant in my area. It is perfect just the way it is written. I use Killians Red to make it. Yum, Yum!!!!!! It should receive at least 10 stars!
Good and easy. Added LOTS more cheese to thicken and add flavor. Also used an immersion blender to make smooth and creamer. I only had spicy brown mustard, so I used that and gave a good spicy flavor to compliment the amber beer. This was good, just a flavor that I didn't care for.
Very tasty, and very easy to make, and not at all time consuming. I used about 3/4 cup of beer instead of 1/2, to give it a little added flavor, and it might be good to use a dark beer of some kind (I used Coors Original). I also added a bit more cheese to thicken it up. Overall, a very easy, good recipe, and very fun for my first try at beer cheese soup!