Recipe by Kathe Bonfield
"Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!"
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ground dry mustard
1 (14.5 ounce) can
shredded Cheddar cheese
shredded Monterey Jack cheese
grated Parmesan cheese
1 (12 fluid ounce) can or bottle
Per the comments listed, I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.
I followed the recipe exactly except for adding celery, and my family and I didn't like it at all. It had an odd, bitter taste.
By far the BEST beer cheese soup I have tasted, and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this, though.
I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it, I will cut up cubes of bread, apples, etc. and just dip them in!
5 stars for "it doesn't get much easier than this" and "hearty delicious'ness". The diced carrots in this recipe give the soup a very pretty color. I would not omit them. Garnish with a bit of freshly chopped chives and toasty croutons. A definite keeper!
Very good recipe!!! We loved it! I added some cracked black pepper, as well as 1 tbsp worcertshire sauce. I also added some broccoli. The soup was very thick, I added a little more chicken broth and beer to thin it a little. I might add some milk to it for reheating to keepp it from getting too thick and clumpy. Will definately use again!
Awesome recipe. Doesn't reheat well-a must eat on the first day (reheating makes soup get clumpy). Used a dark beer and had an excellent taste. Served in large buns that were carved out. Everyone loved it.
Oh, this was soooooo good! It DID taste just like the melting pot, and after we'd finished dinner, I kept going back to the small amount of leftovers I'd saved so I could have another small bowl of this soup. I wish we had more because I could eat it all night. It's just so savory, especially with granny smith apple cubes. I used 1/2 cup of flour, 3/4 cup of buttermilk, 12 oz. bottle of Miller Lite, and 1/2 cup of parmesan and mozzarella cheese shredded mix. I omitted the celery and carrots, and just left the onions chopped. Wow, I'm really wanting some more right now. How did it go so quickly?! Everyone at the dinner table said it was awesome, and they all said it was their favorite thing that they had tonight. This soup is now one of my little secrets. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cheese Soup V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 383
** Calories from Fat: 271
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