Beer And Munster Soup Recipe

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Beer and Munster Soup

Mikekey *


Try this using rye bread or pumpernickel bread crumbs and dark beer for a richer soup.

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


4 Tbsp
unsalted butter, divided
1 large
yellow onion, peeled and thinly sliced
4 c
chicken broth
3 c
lager beer
6 c
fresh white bread crumbs, divided
1/4 tsp
grated nutmeg, plus more for garnish
1 1/2 tsp
salt, divided
1 tsp
ground black pepper
1/2 c
half and half
8 oz
munster cheese, diced
caraway seeds, to garnish (optional)


1Melt 2 tablespoons butter in a Dutch oven. Add onion and cook over medium heat for 7 minutes, stirring frequently.
2Slowly add broth, beer, 4 cups of the bread crumbs, nutmeg, 1 teaspoon salt and pepper. Bring to a boil, reduce to a simmer and cook for 15 minutes.
3Melt remaining butter in a skillet over medium heat and toss in remaining bread crumbs, sprinkle with remaining salt and fry until golden brown.
4Puree half the soup in a blender and return to the pot, stirring to combine. Whisk in the cream and cheese and return to serving temperature.
5Garnish with a sprinkling af toasted bread crumbs and caraway seeds, to taste.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Alcohol
Regional Style: German