Kewaunee Inn Cheddar Cheese and Beer Soup

From John McKevitt

Makes 1 gallon

[Ed: Forgot to get a pic of this. Whoops. But, wow — it was so rich and smoooooth! Historically I’ve never been a big cheese soup fan. But I think I’m coming around.  ]


6 ounces unsalted butter
6 ounces minced onions
3 ounces thinly sliced mushrooms
2 ounces rough-cut celery
1 ounce minced fresh garlic
6 ounces all-purpose flour
96 ounces chicken stock
8 ounces dark beer
2 pounds grated cheddar cheese
½ ounce dry mustard
8 ounces heavy cream, hot
Tabasco sauce, as needed
worcestershire sauce, as needed
ground white pepper


In a large soup pot heat the butter over medium heat. Sweat the onions, mushrooms, celery, and garlic until the onions are translucent.

Add the flour and cook to make a blond roux, about 12 to 14 minutes, whisking constantly to work out any lumps. Add the stock gradually, continuing to whisk. Simmer 45 minutes, or until the soup has a good flavor and velvety texture. Strain through a fine mesh sieve. The soup is now ready to finish, or may be refrigerated for later use.

Return the soup to a simmer. Add the beer and the cheese and continue to heat the soup gently until the cheese melts. Do not boil.

Blend the dry mustard with enough water to make a paste. Add the mustard mixture and the cream to the soup and bring the soup back to a simmer. Adjust the consistency with stock as required.

Season the soup with the Tabasco, Worcestershire, salt, and pepper as desired.

Serve in heated bowls or cups with rye croutons.


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