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Beer Cheese Soup Recipe

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This recipe for 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.

Linda Carlson
Added: Thursday, May 8, 2008


1 small onion, chopped
3 tbsp. butter
4 tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. nutmeg
2 (10 3/4 oz.) cans chicken broth
2 soup cans water
1 c. beer
1 lb. pasteurized processed cheese spread (such as Velveeta)
1 c. 1/2 and 1/2
2 tsp. Worcestershire sauce
2 tbsp. minced chives (optional)
Popped popcorn

In a Dutch oven saute the onion in the butter until it is tender. Stir in the flour and cook 1 min. Add the mustard and nutmeg and slowly stir in the chicken broth. Cook, stirring until the mixture is thickened and smooth. Stir in the water and the beer. Cut the loaf of cheese into 1 in. or smaller. Add the cheese to the soup and simmer, stirring occasionally to keep the cheese from sticking and burning, about 10 min. Stir in the 1/2 and 1/2 and the Worcestershire sauce and add salt and pepper to taste. Garnish with chives and popcorn. Linda usually omits the 2 cans of water and pours in 1 can of beer instead of 1 cup. Linda uses a scant 1 lb. of velveeta. If it seems too thick she adds a little more 1/2 and 1/2.




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