Beer Cheese Soup


  • 1/2 C butter
  • 1 medium sized yellow onion, chopped
  • At least 1/2 C carrots, chopped (if you are a fan of peppers, you can use same amount of Red & Green Peppers instead of carrots & celery)
  • At least 1/2 C celery, chopped
  • 1/2 C all-purpose flour
  • 2 C chicken broth
  • 12 ounces bottle of Mirror Pond Pale Ale
  • 7 ounces extra-sharp Cheddar, shredded
  • 7 ounces processed Swiss cheese, shredded
  • 2 C half-and-half
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/2 tsp Worcestershire sauce
  • 1 lb smoked sausage (if desired)
  • 1/2 tsp Tabasco, to taste (if desired)


Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot. This recipe was provided by professional chefs and has been scaled down from a bulk recipe.

Serves 4-6