Beer Cheese Soup VI Recipe

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  • 2 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 3 (14.5 ounce) cans chicken broth
  • 8 ounces shredded Cheddar cheese
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon prepared Dijon-style mustard
  • 1 (12 fluid ounce) can or bottle beer


In a medium pot over medium heat, melt butter. Cook celery, carrots and onion in butter 5 minutes. Pour in chicken broth and bring to a boil; reduce heat and simmer 20 minutes. Puree mixture in a blender or food processor or using an immersion blender. Return to pot over medium heat.

Toss Cheddar with flour and stir, a little at a time, into the pot, until fully incorporated and melted. Season with mustard. Stir in beer to achieve desired thickness just before serving.