- 72 oz Beer Less if you want less of a beer taste. You did need 12oz of beer at a minimum.
- 32 oz Chicken Broth
- 1 stick Butter Salted
- 3/4 cup Flour
- 1 cup Heavy Cream
- 1 cup Cream Cheese Cubed to help it melt
- 4 cups Shredded Cheese Cheddar, Gruyere, Monterrey Jack, etc
- 2 cloves Garlic Minced
- 2 tbs Mustard Dijon
- 2 tbs Corn Starch Only if needed
- 1 ea Popcorn Garnish – Optional
- 1 ea Bacon Crumbles Garnish – Optional
- 1 ea Chives Garnish – Optional
- 1 ea Bread Bowl Optional
- Gather your ingredients
Beer Reduction (We need to get whatever amount of beer you've chosen down to 12oz)
- Pour the beer into a large pot. Apply medium heat. Note that the beer will foam up a couple times. Turn down the heat each time, then turn it back up.
- Continue to reduce the beer until you've got 12oz of liquid remaining. For the amount I used, it took about an hour.
- This is what 72oz of Spotted Cow (Light, Farmhouse Ale) looks like when reduced down to 12oz!
Prepare the Soup
- Melt the butter in a large pot over low heat.
- Add the flour and begin stirring
- Stir until you have a smooth consistency. This is called a roux and is the foundation for many soups, sauces, etc.
- Add the chicken broth, beer, cream, and garlic. Continue to stir. Raise the heat to medium if necessary to get a slight simmer going.
- Slowly add the cheeses. Taking time to stir between additions. Make sure the cheese is well blended before adding more.
- Add the mustard. A whisk at this point might help you achieve a smooth creamy finish to your soup. Add the cornstarch at this point if you find your soup is too runny.
- Serve the soup and garnish as you see fit! 😉
- Beer cheese soups come in all styles, flavors, and textures. This recipe isn’t the best I’ve ever had, but it’s closer than most. I’ll continue tinkering and update as I improve it.
- The more beer you start with, the more intense the reduction flavor will be. I’m yet to have a beer cheese soup that was too overpowering for me.
- My wife and kids really like a cream cheese taste to theirs (I don’t). If you’re someone who likes it, you can consider doubling the amount of cream cheese you use in this recipe.
- To create the bread bowl, I just took a round loaf of bread from the store, cut a hole in the top, and excavated the interior.
- The brat you see in the final photo of the directions is my recipe for Venison Bratwurst.
- I’ve already received a few questions about the popcorn. Similar to a Brandy Old Fashioned, putting popcorn on top of your beer cheese soup is a Wisconsin tradition. Give it a try. You just might like it!