Beer Cheese Soup Recipe
Award winning beer cheese soup served daily. Cup 5, Bowl 7.
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Ingredients
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Soup Base
Cheese and Seasoning
Method
Preparation
- 1
Melt the Butter
In a large pot over medium heat, melt the unsalted butter.
- 2
- 3
Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly for about 2 minutes to create a roux.
- 4
Add the Broth and Beer
Gradually whisk in the chicken broth and then the beer, ensuring there are no lumps. Bring the mixture to a simmer.
Cheesing it Up
- 5
Incorporate Cheese
Reduce the heat to low and add the shredded sharp cheddar cheese and softened cream cheese to the pot. Stir until melted and smooth.
- 6
Season the Soup
Stir in the Dijon mustard, Worcestershire sauce, salt, black pepper, and paprika. Taste and adjust seasoning if necessary.
Serving
- 7
Serve
Ladle the beer cheese soup into bowls or cups. Garnish with sliced green onions before serving.