German Beer and Cheese Soup
By
Carolyn Haas
@Linky1
15
Since medieval times, beer soup has been a staple German food. Easy to find in many Wisconsin restaurants, it's easy to make at home as well! If you need an extra beer to sample while cooking, go for it! (If you use a dark beer, the soup won't look as pretty, but it still tastes good!)
Blue Ribbon Recipe
This soup may not be for everyone, but we really enjoyed it. The beer and German mustard give the chowder a tangy flavor. It's thick and hearty so it can be a main course. Or, you can serve alongside a sandwich. We loved the addition of pasta and all the veggies. Cheesy and full-flavored, it's great warm-you-up meal. 
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
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1-2 Tbspolive oil
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1 mediumonion, diced
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2 mediumcarrots
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2 stalk(s)celery, chopped
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1 mediumjalapeno pepper, minced (optional)
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2 clovegarlic, minced
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1/4 call-purpose flour
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2 cchicken broth or 2 c. water with 2 tsp. chicken bouillon
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12 ozbeer (light, dark, your favorite as long as it isn't shandy!)
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1 pinchnutmeg
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1 celbow macaroni
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1 chalf and half (or milk)
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1 tspGerman style mustard (Dusseldorf works)
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2 tspWorcestershire sauce
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3-4 Tbspreal bacon bits
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3 ccheddar cheese, shredded
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·salt and pepper, to taste
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·sprinkle of cayenne or paprika to serve
How to Make German Beer and Cheese Soup
- Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Mix in the flour and let it cook for 2-3 minutes.
- Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
- Add the half and half, mustard, Worcestershire sauce, and cheese.
- Cook until the cheese has melted, not boiling.
- Season with salt and pepper, to taste.
- Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).
