Beer Cheese Soup is a rich, savory soup built around the classic combination of sharp cheese and beer. Cheese-and-beer soups have long been associated with American tavern cooking, particularly in regions influenced by German and Central European food traditions. This vintage version begins with celery, carrots, and onion sautéed in butter, then thickens chicken stock with flour and dry mustard. Parmesan and cheddar provide a deep, creamy cheese flavor, while a bottle of beer contributes malty complexity. The handwritten recipe even suggests briefly blending the finished soup for a smoother consistency. Served with crusty bread and a tossed salad, it makes a wonderfully warming cold-weather meal.
Ingredients
- ½ cup butter
- ½ cup celery (diced )
- ½ cup carrots (diced )
- ½ cup onion (diced )
- ⅓ cup all-purpose flour
- ½ tsp dry mustard
- 5 cups chicken stock (2 ½ pints )
- 2 tbsp Parmesan cheese (grated )
- ¼ tsp Accent seasoning (optional)
- 6 oz cheddar cheese (grated)
- 11 oz beer
- Salt (to taste)
- black pepper (to taste)
Instructions
Step 1: Sauté the Vegetables
- Melt the butter in a large soup pot over medium-low heat.
- Add the celery, carrots, and onion.
- Sauté until the vegetables are tender but not browned.
Step 2: Add the Flour and Mustard
- Blend the flour and dry mustard into the cooked vegetables.
- Stir until the vegetables are evenly coated.
Step 3: Add the Chicken Stock
- Gradually stir in the chicken stock, mixing well to prevent lumps.
- Cook for 5 minutes, stirring occasionally.
Step 4: Add the Cheese and Beer
- Reduce the heat to very low.
- Blend in the Parmesan cheese, optional Accent seasoning, grated cheddar cheese, and beer.
- Stir gently until the cheese melts smoothly.
Step 5: Simmer
- Keep the heat very low once the cheese has been added.
- Simmer gently for 30 minutes, stirring occasionally. Do not allow the soup to boil.
Step 6: Season
- Season with salt and black pepper to taste.
Step 7: Blend for a Creamier Soup, Optional
- For a creamier consistency, place the warm soup in a blender for a few seconds, working safely in batches if necessary.
Step 8: Serve
- Serve the soup hot.
- The original recipe recommends serving it with hot, crusty bread and a tossed salad.
Tips
- Keep the heat very low after adding the cheese, exactly as emphasized on the original recipe card, to help prevent separation.
- Grate the cheddar from a block rather than using pre-shredded cheese for smoother melting.
- Use a mild lager for a balanced beer flavor or a darker beer for a more pronounced malty character.
- Add the beer gradually while stirring to help maintain a smooth consistency.
- For an extra-creamy texture, follow the original card’s suggestion and briefly blend the warm soup.
- An immersion blender can be used instead of transferring hot soup to a countertop blender.
- Use sharp cheddar for a stronger cheese flavor or mild cheddar for a gentler version.
- Serve with toasted sourdough, rye bread, or another sturdy crusty bread.
- For a thicker soup, allow it to simmer gently a little longer, but avoid boiling.
- Garnish individual bowls with a small amount of grated cheddar or Parmesan just before serving.
Nutrition
Calories: 485kcalCarbohydrates: 20gProtein: 16gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 1150mgPotassium: 390mgFiber: 1gSugar: 4gVitamin A: 3100IUVitamin C: 3mgCalcium: 340mgIron: 1.3mg
