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Cheddar Beer Soup

Cheddar Beer Soup
The Hunt Club, Seattle

serves 12

  • 1 quart milk
  • 1 pound Beecher’s flagship cheese, shredded
  • 1 pint beer (pilsner style or equivalent)
  • 1 pint chicken stock
  • 1/3 pound butter
  • 1/4 cup flour
  •  salt and white pepper to taste
  •  cayenne for garnish

In a small saucepan, melt the butter and whisk in the flour. Cook the mixture over low heat for about 10 min to help cook out the flour. This is your roux for thickening the soup. You can put that to the side and let cool.

In another pot bring the milk to a simmer. Save some of the shredded cheese for garnish. Whisk in the remainder of the cheddar slowly to prevent clumping.

In a separate pot bring your chicken stock and beer to a boil. Add your roux a little at a time until it starts to thicken. You want both pots to be the same consistency.

Lastly combine both pots together and season with salt and white pepper. Top with a little of the shredded cheddar and a sprinkle of cayenne for garnish.