Beer cheese soup is a perfect fall and winter soup, and we’re pleased to present this recipe from Chef Miles Essery of Everybody’s Brewing brewery and pub. His soup was a favorite on a recent trip to White Salmon, Washington, in the Columbia Gorge.
True, I love soup. Cold or hot. From an elegant consommé to a hearty chili or chowder you can eat with a fork. All cuisines have their specialties and the possibilities are endless. Soup is simply one of the most satisfying dishes we can enjoy.
Beer Cheese Soup from Everybody’s Brewing
This is a great recipe for a family meal or for guests. It would make a great potluck dish as well. Andrea was quick to say this recipe may vary somewhat from what’s served at the restaurant because she’s had to adjust the quantities. But I found it to be as good as what I enjoyed in White Salmon. I especially like how the vegetable flavors stand out in this recipe, as well as the rich cheese flavors.
Of course, the beer you use will affect the flavor of this soup. Chef Miles has his choice of excellent Everybody’s Brewing craft beers, and prefers to use lagers in this recipe. But go ahead, use what you like, use what you have.
Thanks, Miles, thanks Everybody’s Brewing!
Recipe courtesy of Miles Essery and Everybody’s Brewing, White Salmon, Washington.
Serves: 5-6 bowls (Cut recipe in half for 2 people)
- 2 cups diced carrots
- 2 cups diced onion
- 2 cups diced celery
- 1 ½ tablespoons garlic puree
- 1½ cups water
- ¼ cup vegetable base
- 5 ounces butter
- 5 cups milk
- 5 pounds grated cheese mix (i.e. sharp cheddar, pepper jack)
- 2 ¼ teaspoons Worcestershire sauce
- 1 ½ teaspoons Franks Hot Sauce
- 1 ½ teaspoons black pepper
- 4 cups local lager
- ½ cup flour
- 3 cups heavy cream
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoons mustard powder
- In a large sauce pan melt 2 ounce butter, add the carrots, celery and onion.
- Cook till tender and add the beer, water and vegetable base.
- Add the Franks Hot Sauce, garlic puree, cayenne, and black pepper. Bring to a Simmer.
- In a separate pot, heat the remaining 3 ounce butter, melt, stir in flour and cook for 1-2 minutes.
- Add cream and milk and cook until thickened. This should take 10 to 15 minutes.
- Remove from heat and add the cheese mix.
- Use an immersion blender to puree the beer and vegetable mixture to desired texture. Incorporate the puree into the cream and cheese base.
- Add mustard powder and Worcestershire and return to stove and simmer an additional 10 minutes.
- Check for seasoning, and add what’s needed to taste.
- Everybody’s Brewing. White Salmon, Washington: everybodysbrewing.com
- More cheese, please! Try Everybody’s Brewing recipe for Macaroni and Cheese.
- Take a look at things to do in White Salmon and the Columbia River Gorge.
– Photos by Nancy Zaffaro, except as credited.
Hi NANCY, Your beer cheese soup recipe is what I am finding now. It is really good. Thank you for your sharing!
I agree, and I’m so glad you like it, Salina! Thank you.