On Line Cookbook
Beer Cheese Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Vicky Bryant

  • 10 oz (280 grm).frozen mixed vegetables
  • 4 tbsp (60 ml). margarine
  • 1/4 cup (60 ml) flour
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). dry mustard
  • 2 cups (475 ml) milk
  • 1 tsp (5 ml). Worcestershire sauce
  • 2 cups (475 ml) shredded cheese (medium sharp cheddar or your favorite)
  • 1 cup (225 ml) beer (preferably English ale, ie- Bass Ale)
  • Cook vegetables and drain.
  • Melt margarine, stir in flour, salt, and mustard.
  • Cook over low heat until smooth.
  • Remove from heat.
  • Add milk and Worcestershire sauce.
  • Heat mixture until it coats the spoon.
  • Add cheese.
  • Cook over medium heat until cheese melts.
  • Stir in beer and vegetables bring to a simmer.
  • Cook about 15 minutes.
  • Serve with preferred garnishes (croutons, paprika, whatever)

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.