Beer Cheese Soup (Aka Leinie's Beer Cheese Soup)

Recipe by lisa_charli
READY IN: 1hr 5mins
SERVES: 6-10




  • Cook wild rice, set aside (or you can use precooked wild rice from the can).
  • Cook bacon, chop & then set aside.
  • Sauté onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
  • Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
  • Bring chicken stock to a low boil.
  • Stir in flour/butter mixture until dissolved.
  • Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
  • Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
  • Cook on low-medium heat for 15 minutes, stirring occasionally.
  • Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie’s or flour if necessary). Careful to not hard boil.
  • Add additional pepper, wild rice, bacon and/or mushrooms to taste.
  • Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
  • Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
  • Ignore nutrition facts –if your worried about fat or calories you probably shouldn’t make beer cheese soup : ) Bon Appétit !