Beer Cheese Soup II

  • Recipe By
  • Published Jun 19th
  • Ready In35m
  • Servings6
  • Calories345
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Beer Cheese Soup II Ingredients

The following are the ingredients needed to make delicious Beer Cheese Soup II for 6 servings:

  • 1 tablespoon margarine
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 (12 fluid ounce) can or bottle light beer
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 2 cups shredded sharp Cheddar cheese

Beer Cheese Soup II Cooking Instructions

  • Prep10m
  • Cook25m
  • Ready In35m

To cook Beer Cheese Soup II, you need about 10 minutes of preparation time. The time needed to cook this Beer Cheese Soup II is about 25 minutes , and you can serve your Beer Cheese Soup II within 35 minutes . The following are the steps to cook Beer Cheese Soup II easily:

  1. 1 Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. 2 Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  3. 3 Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Nutrition Facts

Per Serving: 345 calories; 26.3 grams of fat; 10.2 grams of carbohydrates; 14.2 grams of protein; 78 milligrams of cholesterol; 352 milligrams of sodium.

  1. Dec 14th 2008

    Very good! I used dark beer one time (Shiner Bock) and Budweiser one time. The dark beer gave it a much more complex, interesting flavor. The Bud didn't do much for it at all. I also fol ...

  2. Mar 13th 2008

    Was a very good starting place for me. I did read numerous reviews ahead of time and took heed the reducing the beer by 1/2, using 3 cups cheese instead of 2, and I also omitted the water an ...

  3. Jan 25th 2005

    It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a b ...

  4. Aug 30th 2002

    I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of ...

  5. Aug 6th 2002

    This is the best beer cheese soup this side of the Yukon River Grill's soup!

  6. Jun 25th 2002

    I had read many of the past reveiws about the recipe being a little runny so I mad a few changes and it turned out awesome! What I did was started with only about half the beer(you can ad ...

  7. Jun 1st 2002

    I was dissapointed in this soup. I love beer cheese soup but not this one.

  8. Sep 7th 2001

    I made this soup twice at 2 grocery store food demos. It was requested that I incorporate a tub of Rondele garlic-and-herb cheese spread so I did. I got many compliments and requests for t ...

  9. Mar 25th 2001

    I am very confused about everybody's poor review about it being thin, and all of the other complaints. This soup is fantastic, but it MUST be followed exactly. I think that's the reason ev ...