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1877 Beer Cheese Soup
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- #33849
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
2 comments
ingredients
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
5 cups chicken stock
2 tablespoons Parmesan Romano cheese
1/4 teaspoon Accent (MSG)
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
1/2 teaspoon dry mustard
6 ounces Cheddar cheese
1 bottle (11 ounce size) beer
salt and pepper, to taste
directions
Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.
Serve with French Bread and tossed salad.
cook's notes
This Beer Cheese soup was served for years at the Coburg Inn in Coburg OR.
added by
alena
nutrition data
414 calories, 33 grams fat, 14 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
February 8, 2015
Since I found this two years ago my buddies always ask for it. I use bells oberon for the beer and a good sharp white cheddar for the cheese. I also use crutons instead of bread to go with it. Yum!
June 30, 2011
Chef Don Savoie made this at the Coburg Inn. He did not use MSG, at least when he showed me. Use a lager beer, dark beer makes too dark. He got carried away with the butter (I think) but that was the 70's, about half that works ok.
September 26, 2009
My daughter serves this soup, with a crusty bread and a green salad. Always gets rave reviews. It's so easy, too. Delish!!
HELP! What kind of beer should be used? Dark, light, pale ale, lager. HELP!
April 22, 2008
Not as thick as the beer cheese recipe at Heckel's in Wisconsin. Rest assured, a great tasting concoction--I felt the 3/4 of butter was a little excessive--use just over 1/2. Also I cut out the MSG and used garlic salt instead. Next time I do this I would add pieces of potato to this and it would be even better!
February 22, 2008
I've used this recipe for the soup opener for dinners as well as for large parties and it is ALWAYS a hit! Easy to make, very flavorful -- I love cooking soups, but this is my favorite one to cook and EAT!
October 11, 2006
ABSOLUTELY the VERY BEST beer cheese soup. I have eaten at the Colburg Inn when it was open and used to travel from Seattle just to have the soup. This recipe hits the mark. Use a sharp cheddar and very little salt but follow the recipe. You will be glad you tried this. (I have looked and tried to recreate this soup for exactly 30 years, tonight Google pointed me right to it.) THANK YOU.
yummy!
September 10, 2005
We love this soup recipe. The flavor is wonderful and it was easy to make. It tasted like the beer cheese soup that you crave in restaurants. It's a keeper!