Beer soup dates back to medieval Europe, when beer was commonly consumed as a safer alternative to water. Medieval beer soups were often served with bread for breakfast. Over time, more ingredients were added, including onions, spices, and cheese, resulting in the hearty dish represented here. Beer cheese soup is German in origin, like many residents of Wisconsin. The type of beer used is important in determining the character of this soup. A full-bodied ale will give the soup a stronger, heavier beer flavor, while a wheat beer or Pilsner will give the soup a lighter beer flavor, letting more of the cheese and mustard flavor come through. Pretzels and popcorn are both excellent accompaniments to this salty, flavorful dish.
Recipe Servings: 8
Ingredients
- 1½ cup carrots, diced
- 1½ cup onion, diced
- 1½ cups celery, diced
- 2 garlic cloves, minced
- 1 tsp hot pepper sauce, more as needed to taste
- ⅛ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp ground black pepper
- 3 cups chicken broth
- 2 cups beer
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 4 cups milk or half and half
- 6 cups shredded sharp cheddar cheese
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp dry mustard
- Popped popcorn, as needed for garnish (optional)
Directions
- Place carrots, onion, celery, and garlic in a large pan and stir over medium heat.
- Add hot pepper sauce, cayenne, salt, and pepper.
- Pour in chicken broth and beer and then simmer until vegetables are tender, about 12 minutes. Remove from heat.
- While mixture cooks, melt butter in a large soup pot over medium high heat.
- Stir in flour with wire whisk and cook, stirring until flour is light brown, about 3–4 minutes. Slowly stir in milk, whisking to prevent scorching, until thickened.
- Remove from heat and gradually stir in cheese. Keep warm.
- Stir beer-vegetable mixture into cheese mixture.
- Add Dijon mustard, Worcestershire, and dry mustard.
- Add hot pepper sauce to taste, bring mixture to a simmer, and cook 10 minutes.
- Ladle the soup into bowls and top each with popcorn, if using.
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