Meals in the Mitten: Beer Cheese Soup

Beer cheese is a great dip, but what about a soup?

Food & Travel blogger and author of “Meals from the Mitten” Gina Ferwerda  embraces Irish heritage and shares her recipe.


11⁄2 cups chicken broth
11⁄2 cups heavy cream
1⁄2 tablespoon House Seasoning (salt, pepper, granulated garlic, onion and smoked paprika) 1⁄2 cup chopped onion
1⁄2 cup diced carrots
4 tablespoons butter
4 tablespoons flour
12 ounces craft beer
1⁄2 cup grated Parmesan cheese
8 ounces shredded sharp white cheddar cheese
8 ounces shredded Gouda cheese
2 tablespoons diced jalapeños
1 cup cooked and chopped corned beef or pastrami

4 slices cooked bacon, chopped
House-seasoned Croutons

In a saucepan over medium-high heat, whisk together chicken broth, heavy cream and House Seasoning. Bring to a simmer, then reduce heat to low and keep warm.

Add onion and carrots to saucepan and cook over medium heat until translucent, 4 to 5 minutes. Add butter and melt, then add flour and cook for 1 to 2 more minutes. Whisk in beer and cook for 2 to 3 more minutes. Slowly whisk in the warm broth-and-cream mixture. Continue to cook and whisk until soup is thickened. Reduce heat to low, then add cheeses and stir to thoroughly combine. Fold in jalapeños and chopped meat, and keep warm until ready to serve.

Garnish with bacon, croutons and chives.


Categories: Recipes, the four