Beer Cheese Soup

Oxmoor House
about 2 quarts


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1/4 cup butter or margarine
1/3 cup all-purpose flour
3 cups chicken broth
2 cups milk
1/4 teaspoon white pepper
1 cup beer
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
3 1/2 cups (14 ounces) shredded sharp Cheddar cheese
Croutons (optional)


Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper.

Add next 3 ingredients, and bring to a boil, stirring frequently. Remove from heat; add cheese, and stir until melted. Ladle soup into individual bowls. Garnish each serving with croutons, if desired. Serve immediately.

Created date

February 2010