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BEER CHEESE SOUP (COBURG INN) Recipe

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This recipe for BEER CHEESE SOUP (COBURG INN), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
1/2 c. celery (diced)
1/2 c. carrot (diced)
1 c. yellow onion (diced)
1/2 c. all purpose flour
1/2 tsp. dry mustard (reg. or hot)
5 c. chicken broth
3 Tbsp. parmesan cheese (freshly grated)
2 c. (8oz.) cheddar cheese (grated)
1 - 12 oz. bottle beer (allowed to go flat)
1/2 tsp. salt to taste
ground pepper to taste

Directions:
Directions:
In a large saucepan over medium heat, melt butter. Add celery, carrots, and onion and saute until soft, about 10 minutes. Add flour and mustard and cook, stirring constantly for 1 minute. Slowly stir in chicken broth, bring to a boil and cook over medium high heat, stirring constantly until thickened - about 5 minutes. Reduce heat to a medium low heat and add cheeses, (the 2 cups of cheddar cheese should be firmly packed) stirring until melted. Add beer, salt and pepper and simmer uncovered over low heat to blend flavors - about 15 minutes, stirring occasionally. The soup thickens and the texture improves the second day. Warm carefully over medium low heat as it scorches easily. Add more liquid if the soup is too thick.

Personal Notes:
Personal Notes:
From "The Big Book of Soups & Stews" by Maryana Vollstedt. This was the signature soup at an old Inn in Coburg that is no longer in operation. This soup is still famous in the Willamette Valley and has become a favorite in many households.

 

 

 

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