Sunday, March 28, 2010

Beer Cheese Soup (recipe from:


-1/2 cup butter or margarine
-1 1/2 medium carrots, finely chopped (3/4 cup)
-1medium stalk celery, finely chopped (1/2 cup)
-1 small onion, finely chopped (1/4 cup)
-3 cups chicken broth
-1 cup Original Bisquick mix
-1/8 teaspoon pepper
-1/8 teaspoon ground red pepper (cayenne)
-1 cup milk
-4 cups shredded sharp Cheddar cheese (1 lb)
-1/2 cup regular or nonalcoholic beer


1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.

2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.

3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

-I served with sloppy joes - a great comfort food combination, and so EASY!

-Betty Crocker suggests serving w/ popcorn - looks fun and gives it a pub-type feel.


  1. I will try this one for sure-I'm always up for a good soup recipe. And it's so rainy this week, so that will be perfect. What kind of bread would you suggest to go with the soup?

  2. I would say either a crusty french bread or a good beer bread (which is usually quick to make and has a harder crust, too). Here is my favorite beer bread recipe that would honestly go pretty well with this soup. Let me know how it turns out :)

    Cheddar Dill Beer Bread
    -3 c. flour
    -1 T. sugar
    -1 t. salt
    -1 T. baking powder
    -2 t. dill weed
    -1 c. shredded cheddar cheese
    -12 oz. beer

    1. Mix dry ingredients first. Add cheese, then beer. Stir until combined.
    2. Pour into greased loaf pan (or pie plate for a round loaf). Bake at 375 degrees for 45 minutes.