Beer Cheese Soup
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Beer Cheese Soup- Kathryn Raaker‘s Version

Course: Soup
Cuisine: Comfort Foods


  • 3/4 cup Butter cut into chunks
  • 3/4 cup All-purpose
  • 1 bottle or can Light beer
  • 4 cups Chicken or vegetable broth
  • 3 cups shredded Cheddar cheese
  • 1 cup Parmesan Cheese Shredded Cheese
  • 2 tsp Worcestershire sauce
  • 1 tsp Ground mustard
  • 1/4 tsp of Cayenne Pepper
  • 1/4 tsp of Pepper
  • 1 8 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.



  • Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.


  • Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce. Once all is combined, stir in the cheeses. Continue cooking until cheese is melted. Reduce heat and simmer 10 min. Serve in a Bread Bowl. Will serve 2 to 5 people.


Rather than getting one round loaf, purchase smaller bread bowls and serve individually.