Real Recipes From Real Home Cooks ®

beer and munster soup

(2 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For beer and munster soup

  • 4 Tbsp
    unsalted butter, divided
  • 1 lg
    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.

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