Beer and Munster Soup

Beer And Munster Soup Recipe

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Mikekey *


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


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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)

How to Make Beer and Munster Soup


  1. Melt 2 tablespoons butter in a Dutch oven. Add onion and cook over medium heat for 7 minutes, stirring frequently.
  2. Slowly 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.
  3. Melt remaining butter in a skillet over medium heat and toss in remaining bread crumbs, sprinkle with remaining salt and fry until golden brown.
  4. Puree 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.
  5. Garnish with a sprinkling af toasted bread crumbs and caraway seeds, to taste.

Printable Recipe Card

About Beer and Munster Soup

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

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