Ingredients for Beer Cheese Soup
- 4 tablespoons butter
- Celery (not included in recipe)
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 cup shredded Parmesan cheese
- 2 carrots
- 1 medium onion
- 1 teaspoon dry mustard
- 2 cups shredded sharp cheddar cheese
- 1 cup beer
- 1/2 teaspoon salt and freshly ground black pepper to taste
- fresh parsley, for garnish (optional)
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How to Make Beer Cheese Soup
- Melt 4 tablespoons of butter in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 carrots, chopped, and sauté until softened, about 5-7 minutes. Do not brown.
- Whisk in 1/4 cup all-purpose flour and 1 teaspoon dry mustard until smooth. Gradually whisk in 4 cups of chicken stock, ensuring no lumps form.
- Bring the mixture to a simmer, reduce heat to low, and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Reduce heat to low. Stir in 2 cups shredded sharp cheddar cheese, 1 cup shredded Parmesan cheese, 1 cup beer (a light lager or pilsner works well), and 1/2 teaspoon salt. Stir until the cheese is melted and the soup is smooth and creamy.
- Let the soup simmer gently for 30 minutes, stirring occasionally, allowing the flavors to meld.
- Season with salt and freshly ground black pepper to taste. Garnish with extra cheese and a sprinkle of fresh parsley (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
64g
Carbs
3g
