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Cheddar Cheese

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Beer Cheese Soup V

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!"

Rate/Review | Read Reviews (32)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3/4 cup all-purpose flour
1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth
5 ounces shredded Cheddar cheese
5 ounces shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (12 fluid ounce) can or bottle beer

Directions

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.
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.