Beer and cheddar cheese soup

Beer And Cheddar Cheese Soup

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Shirley Murtagh


This recipe comes from "" . I haven't yet tried this one but plan to very soon. I have had beer and cheese soup at a restaurant and loved it. You could add some hot sauce to give it a bit of a bite or crushed red peppers your choice. I prefer my soup not too thick but definitely not watery. I would probably add a diced baking potatoes to the soup and at the end of the cooking, puree it with a blender or food processor. I hope you will give this soup a try.


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2 generous servings
20 Min
30 Min
Stove Top


  • ·
    2+1/2 cups of chicken stock
  • ·
    salt and pepper to taste
  • ·
    6 tbsp butter
  • ·
    1/4 cup celery diced
  • ·
    1/4 cup of onion diced
  • ·
    1/4 tsp dry mustard
  • ·
    3/4 cup of flat beer (i use the whole can)
  • ·
    1 cup cheddar cheese
  • ·
    1/4 cup of carrots diced
  • ·
    1/4 cup of flour
  • ·
    1 tbsp of parmesan cheese

How to Make Beer and cheddar cheese soup


  1. Saute celery, carrots and onions in butter until tender but not browned.
  2. Blend in flour, mustard, and chicken stock, Cook 5 minutes.
  3. Blend in shredded Cheddar cheese, Parmesan cheese and beer.
  4. Season with salt and pepper to taste.
  5. Let simmer 20 minutes .
  6. Serve with French bread and a tossed salad.
  7. Makes 2 generous servings

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About Beer and cheddar cheese soup

Main Ingredient: Alcohol
Regional Style: Canadian
Other Tags: Quick & Easy Heirloom
Hashtag: #soup

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