Beer Cheese Soup V

Beer Cheese Soup V

"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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Ingredients

45 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
  2. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

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Reviews

Read all reviews 40
  1. 46 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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Least positive
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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 ...

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 ame...

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...

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 f...

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...

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...

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. Eve...

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.

My FAVORITE by far! VERY EASY & YUMMY! I love Cheese and this is it with beer added(I dont even care 4 beer!).I serve with soft pretzels-dunking them in the soup is so delicious! My daughter l...

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