Appetizers and Snacks

Cheddar Cheese and Beer Soup
  • Srv: 8
  • By: Chef Laurent Zirotti


  • 3/4 cup unsalted butter
  • 1 yellow onion peeled and minced finely
  • 1 cup white mushrooms, cleaned and sliced
  • 1 stalk celery, cleaned and diced
  • 3 cloves garlic, medium sized, peeled and minced
  • 1 cup all purpose flour
  • 6 cups chicken stock (use vegetable stock if making vegetarian)
  • 1/2 can beer We used No-Li Golden Ale 12 oz
  • 1 pound mild cheddar cheese, grated
  • 1/2 cup heavy cream, hot
  • 1.5 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • Salt and white pepper to taste


  1. In a stock pot, melt the butter and add the onions, mushrooms, celery, and garlic on medium heat until the onions are translucent.
  2. Add the flour all at once and make a roux. Cook the flour until the roux turns a light blond color.
  3. Wisk in the chicken stock, make sure not to have any roux lumps. Simmer the soup on low heat for 30 minutes.
  4. Strain the soup with a fine mesh and discard the vegetables. Your base soup is ready.
  5. Bring back to a simmer (low heat) and add the cheddar and beer. DO NOT BOIL. Wisk until the cheese is melted.
  6. Mix the dry mustard with a little bit of water to make a paste and add it to your hot cream.
  7. Pour the hot cream and mustard mix to your soup, again DO NOT BOIL. This is crucial otherwise your soup will break.
  8. Add the Worcestershire sauce, salt, and pepper to your liking.
  9. Serve right away in soup bowls, topped with bacon bits and/or toasted pepitas and croutons.


If you plan to make the soup the day before, make your base that day but then finish the soup with cheese, beer and cream right before serving.