Cold Weather Beer Cheese Soup

Submitted by Lavender Lynn

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

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 10

ingredients

• 3⁄4 cup butter
• 1⁄2 cup celery, diced
• 1⁄2 cup flour
• 2 1⁄2 pints chicken stock
• 2 tablespoons parmesan cheese
• 1⁄2 cup carrot, diced
• 1⁄2 cup onion, diced
• 1⁄2 teaspoon dry mustard
• 6 ounces cheddar cheese, grated
• 1 (11 ounce) bottle beer
• salt and pepper, to taste

directions

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.

Reviews

[Jeffallen]

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!!!

 

[kaitlynhayes]

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.

 

[iris5555]

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.

 

[*Parsley*]

Cheesy and delicious. The texture was just right; not too thin or too thick. I used lager beer and sharp cheddar cheese. I offered several different garnishes such as croutons, scallions, bacon pieces and chopped tomatoes so each person could personalize their bowl. Thanx for sharing!

 

[mersaydees]

I really like this soup. I've been making this for several years based on a recipe submitted by Varpu Mikkonen in my Our Best Home Cooking cookbook from the House of Finland in San Diego, California. And yes, this is credited to the Coburg Inn of Coburg, Oregon. The only difference between this recipe and the one in my book is that my book calls for 1/4 teaspoon MSG, which I'd omit anyway! Thanks, Lavender Lynn, for posting this for me! And I love your history behind it!