Bavarian Restaurant Beer Cheese Soup

“Excellent Soup! I modified it by adding 8-oz more Chicken Stock and almost twice the required cheese. I also added cornstarch to thicken the soup. Next time I will cut the onions down by half, 3-cups is a bit much. I’ve already had the soup as a leftover and it’s even better since the flavor has seated in.”

“Great soup!Except for cutting the butter in half, I made this exactly as written.I can see where some might like it thicker, but that is easily remedied by add some corn starch.I too used the Yeungling Black and Tan, and I also minced by veggies by giving them a whirl in the food processor instead of chopping by hand. Although I didn’t try it for this go-round of making the soup, I can imagine it would be very tasty with pumpernickel croûtons. Thank you Rhonda O for posting; this is a great soup!”

“i also felt it seemed like it would have been better thicker… perhaps less stock.I used a Hefeweizen style beers… might have been too light for a soup. I also added mich more pepper and added some thyme too as i found the soup a bit mild tasting.”

“I made this for my family after trying a similar soup in a restaurant.We all loved it and I make it often. Very delicious!”

“Ok, so here’s the deal, used carrot instead of celery to make up the volume…mainly because i just don’t like celery and I used real garlic because i didn’t have any garlic salt. So with those modifications…I’m afraid it just didn’t last. I made it an hour before a dinner party and kept sneaking spoon fulls.Served it with hot rolls and butter… It was so yummy…and for the chick who said it was chunky…I do concede that the Rhonda probably should have mentioned that you can just stick it in the blender, but then again how did you think they got the chunks out in the restaurants? Anyway it was brilliant.Thank you!”

“Found it to be an excellent soup..used a home made very dark home brewed beer, found it easy, and also added cornstarch to thicken, family loved it and will make again..Thanks”

“I was looking for a traditional beer cheese soup recipe for Halloween and picked this one.The large amount of celery & onion gave the soup a very chunky texture.I also felt that the soup should have been thicker.I won’t make it again.”

“A microbrewery has a beer cheese soup that we love.This recipe is better! I used sharp cheddar, Yuengling Black and Tan and veggie stock.The only thing that stopped my husband from eating this all in one night was telling him the fat contentThis recipe is a keeper!”