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Beer Cheese Soup

Beer Cheese Soup

Oxmoor House JANUARY 1985

  • Yield: about 2 quarts

Ingredients

  • 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)

Preparation

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.

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Beer Cheese Soup recipe

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