Melting Pot Beer Cheese Soup

Prep time
20-30
Total Time
40-50
Rating
3
2 ratings
Melting Pot Beer Cheese Soup

“I’m not much of an artist in the traditional sense," says Lisa Kivirist, the contributor of this recipe. "Give me a piece of paper and pencil and I might choke out a few stick figure drawings for you, But give me a chunk of cheddar, some beer, fresh veggies and other local ingredients, and I transform into the artistic ninja of my kitchen.” Taste her wonderful beer cheese soup and you might be transformed yourself!

Lisa is co-author of ECOpreneuring, Rural Renaissance, and Farmstead Chef with her husband, John Ivanko. She and her family run Inn Serendipity, a farm and bed-and-breakfast outside Monroe, Wisconsin that is completely powered by renewable energy, and Lisa notes, features Organic Valley products.

Ingredients

Directions

1. Heat butter in a large pot over medium flame. Add onions and garlic. Sauté until onions are soft and translucent.

2. Add broccoli and carrots.  Cook about 5 minutes, stirring occasionally.

3. Stir in flour, making sure vegetables are coated.

4. Stir in chicken stock.  Bring to a boil over high heat.

5. Stir in beer, Worcestershire sauce and 3 1/2 cups of the milk.  Reduce heat to low, simmer 10 minutes.

6. Add maple syrup, mustard, salt and sausage. Cook 5 minutes longer.

7. Slowly add cheese by the handful, stirring constantly, until cheese is melted and soup begins to bubble.  If the soup is too thick, add more milk at this point. 

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Comments

Melody from Portland on March 25th, 2014
I made this last night and halfed the recipe. It did not work out. I'm not sure how anyone else could of had success with it. The amount of flour was insane and just ended up in a huge sopping mess, similar to a dough. The flavor was bland and almost gooey, not in a good way either. It's possible i messed something up but I checked the recipe more than one time to make sure I had the portions right. I ended up adding about twice as much stock and milk and it was still almost too thick. Strange.
CS from North Hollywood, CA on January 6th, 2014
Is there a type of beer that works/tastes better for this recipe, or will any kind work?
Jen at Organic Valley

Hi,

Any type of beer will work for this recipe. Use a pilsner style for a lighter, crisper soup. Use a stout or porter for a richer, creamier texture.

 

Alissa from Fort Collins, CO on September 21st, 2013
Hands down, the best soup I have ever made. Thanks for a wonderful recipe!
Phoebe from Milwaukee on January 23rd, 2013
Recipe sounds delicious but I have the same question about the amount of flour. Is it really 2 cups? Thanks!
Angie at Organic Valley

Hi Pheobe, Mary and Julie,

I confirmed with Lisa, the author, and 2 cups of flour is correct. She says: "It is a thick and hearty soup.  You can add more milk for a thinner consistency." I hope this helps!

Mary from Lilburn, GA on January 23rd, 2013
2 cups of flour seems like alot. Is that correct?
Julie from California on January 23rd, 2013
Two cups of flour???
Carol from Palm City Fl on October 25th, 2012
How many servings does this recipe make? Can it be cut for those of us who live alone?
Angie at Organic Valley

Hi Carol,
This is from Lisa Kivirist, the recipe author:
"The soup makes about 12 servings. I've honestly never made a half batch (we always seem to eat it - -smile), but I don't see why that wouldn't work.  One thing you don't want to do with this soup is freeze it.  With the milk base, it doesn't freeze well."

Carol from Elizabethtown, PA on October 24th, 2012
Hello - I'd like to try this recipe but the ingredients list seems to be missing the amount of cheese needed!! Please advise!
Angie at Organic Valley

Hi Carol, Thanks for the catch! I have added the quantities above. It's 5 cups shredded Organic Valley Cheddar Cheese, so you can either shred one of our cheddar blocks (I like the Sharp and Raw Sharp) or use our handy pre-shredded packs.

Melinda Hemmelgarn from Columbia, MO on December 20th, 2010
OMG. My mouth is watering. You may have gotten an "Award" for this soup (congratulations, by the way), but I think it could be a "reward" soup -- a delicious gift of goodness for a deserving hungry husband.
james from union s.c. on October 20th, 2010
2nd. best soup ever

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