Beer Cheese Soup with Mushrooms

Beer Cheese Soup with Mushrooms

Comforting and indulgent, this warming soup requires little more than a green salad and rustic bread to make a meal.

servings
8

Ingredients













Cooking Instructions

1

Clean and stem mushrooms. Cut in quarters and place half in food processor. Pulse about 10 times until finely chopped; set aside. Repeat with remaining half. Set aside.


2

Place onions in food processor bowl. Pulse 5 to 10 times or until finely chopped.


3

In large Dutch oven, melt butter over medium heat. Add mushrooms and onions. Season to taste with salt. Cook about 10 minutes or until moisture evaporates from mushrooms, stirring frequently. Sprinkle flour over. Cook 3 to 5 minutes, stirring often. Add broth and beer; cook for 15 minutes at a low boil. Add cream and mustard and cook, stirring occasionally, until soup has thickened, about 20 minutes. Add butterkäse and cheddar cheeses and stir until melted. Garnish with additional cheese and chopped chives. Serve immediately.


*For a slightly lighter soup, substitute half and half for all or some of the heavy cream.


Ingredients













Cooking Instructions

1

Clean and stem mushrooms. Cut in quarters and place half in food processor. Pulse about 10 times until finely chopped; set aside. Repeat with remaining half. Set aside.


2

Place onions in food processor bowl. Pulse 5 to 10 times or until finely chopped.


3

In large Dutch oven, melt butter over medium heat. Add mushrooms and onions. Season to taste with salt. Cook about 10 minutes or until moisture evaporates from mushrooms, stirring frequently. Sprinkle flour over. Cook 3 to 5 minutes, stirring often. Add broth and beer; cook for 15 minutes at a low boil. Add cream and mustard and cook, stirring occasionally, until soup has thickened, about 20 minutes. Add butterkäse and cheddar cheeses and stir until melted. Garnish with additional cheese and chopped chives. Serve immediately.


*For a slightly lighter soup, substitute half and half for all or some of the heavy cream.


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