Beer Cheese Soup Recipe

by Vicki Brunsvold, Tastemaker in Residence



1/2 cup salted butter
1 large onion - about 2 cups
3 large carrots ~ 1-1/2 cups coarsely chopped carrots
3-4 stalks celery ~ 1-1/2 cups coarsely chopped celery
3/4 cup flour with salt & pepper
4 cups chicken stock
1/2 cup chopped fresh chives (freeze dried if fresh not available)
2 Tbsp Dijon mustard
1+Tbsp fresh lemon juice (more to taste)
1/2 Tbsp Worcestershire sauce
1/8 tsp grated nutmeg
2 dashes hot sauce 
12 oz bottle beer - blonde or pale ale preferred
12 oz grated aged yellow cheddar cheese
1 cup 1/2 & 1/2

Toppings:  Additional chopped chives and popped popcorn


  1. In large stockpot, melt butter over medium heat
  2. Add onions, sauté until translucent
  3. In food processor, finely chop carrots and celery in batches, adding small amounts of stock as needed
  4. Add to onions and cook for 5 or more minutes, adding 1 tsp salt
  5. Stir frequently, add 1/2 tsp ground black pepper
  6. Slowly stir in flour over med low heat, until a heavy paste forms
  7. VERY gradually, add stock, stirring constantly
  8. Stir in Wor sauce, mustard, nutmeg, hot sauce, fresh lemon juice and beer, mixing well
  9. Bring gradually to boil, reduce heat to simmer for 15 minutes
  10. Stir in grated cheddar, mix well
  11. Stir in 1/2 & 1/2.  
  12. Add additional salt and pepper to taste