"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pracna's 1890 Beer Cheese Soup Recipe

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This recipe for Pracna's 1890 Beer Cheese Soup, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pracna on Main Restaurant, Minneapolis
Added: Thursday, May 8, 2008


2/3 c. unsalted butter
2/3 c. diced onion
1/3 c. diced celery
2 tbsp. chopped fresh parsley
2 cloves garlic, minced
1 c. flour
1 lb. sharp Cheddar cheese
1 (12 oz.) bottle of beer or ale
2 tsp. chicken bouillon
1 tbsp. Worcestershire sauce
2 1/2 tbsp. Grey Poupon mustard
7 c. half and half
Popcorn or croutons

In a large saucepan over medium heat, melt butter. Saute onions, celery, parsley and garlic until onions are translucent. Slowly add flour, stirring constantly to make a roux. Reduce heat to low and cook for 10 min.
Meanwhile, in a separate saucepan over medium heat, combine cheese and beer and cook, stirring occasionally, until cheese melts. Do not bring to a boil. When cheese is melted, pour beer-cheese mixture into roux in other pan. Add chicken bouillon, Worcestershire sauce and mustard. Increase heat to medium and start adding half and half, stirring constantly until soup thickens. Reduce heat and let simmer for 5 min. Remove from heat, pour through a fine mesh strainer (discarding vegetables), garnish with popcorn or croutons and serve.




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