Thursday, December 3

Beer Cheese Soup

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Beer Cheese Soup Recipe

By Tammy Algood Published: October 1, 2014

  • Yield: 6 Servings



  1. Place the butter in a large Dutch oven over medium heat. When the butter has melted, add the bell peppers, celery, onions, and garlic. Cook 5 minutes, stirring frequently. Add the flour and cook 2 minutes longer, stirring constantly.
  2. Add the stock, beer and milk, whisking until the mixture is smooth. Increase the heat to medium-high and bring to a boil, whisking frequently. Reduce the heat to medium-low and simmer 10 minutes. Add the paprika, cayenne, white pepper, dry mustard and Worcestershire sauce, mixing well. Add the cheese and stir until completely melted. Serve immediately.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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