Soups, Salads & Sides

Beer Cheese Soup

Beer Cheese Soup


1/2 cup butter
3/4 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/4 cup onion, finely chopped
1 cup all-purpose flour
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
3 cups chicken broth
1 cup whipping cream
4 cups shredded Cheddar cheese
12 ounces Berghoff Beer


In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent. Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute. Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer.