Tuesday, October 26, 2010

Beer Cheese Soup Recipe

Beer Cheese Soup

  • 1 Tablespoon Butter
  • 1/2 cup Chopped Onion (I use onion powder because we don't like the texture of chopped onion in the soup)
  • 1/2 teaspoon Minced Garlic
  • 1 teaspoon Worcestershire Sauce
  • 12oz. Beer ( I use Miller but any kind will work.)
  • 1 can Chicken Broth
  • 3 Tablespoons Corn Starch
  • 2 cups Half & Half (or substitution here)
  • 2 cups Shredded Sharp Cheddar Cheese
1.Melt the butter in a pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

2.Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

3.Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve with Homemade French Bread.

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  1. Amy this so wonderful! Thanks for sharing, I'm going to have to try it. Have you ever served it in a bread bowl?

  2. This sounds wonderful!! Thanks for the recipe and linking to TMTT.

  3. I've seen Beer Cheese soup before -- never tried it though. Looks wonderful! Thanks for sharing it as part of the countdown.

  4. I've never made Beer Cheese soup. This looks amazing. Bookmarking to make soon!


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