Coburg Inn Beer Cheese Soup


1/2 cup butter or margarine

1/2 cup diced celery

1/2 cup diced carrot

1 cup diced yellow onion

1/2 cup all purpose flour

1/2 teaspoon dry mustard

5 cups chicken broth

3 Tablespoons freshly grated Parmesan Cheese

2 cups firmly packed grated cheddar cheese

12 ounces flat beer

1/2 teaspoon salt

freshly ground black pepper


Melt the butter in a large saucepan, over medium heat.  Add the celery, carrot, and onion and saute until soft, about 10 minutes.  Stir in the flour and the mustard, and cook, stirring constantly, for 1 minute.  Slowly stir in the broth.  Bring to a boil and cook over medium-high heat, stirring constantly, until thickened, about 5 minutes.

Reduce the heat to low, add the cheeses, and stir until melted.  Add the beer and the salt and simmer, uncovered, about 15 minutes.  Stir occasionally and do not allow the soup to boil.  Season with pepper.

The soup may be served immediately after cooking or cooled and refrigerated until the next day.  Reheat the soup carefully, over medium-low heat and stir often to prevent scorching.

3 comments to Coburg Inn Beer Cheese Soup

  • Nancy Dierks

    Beth- Sounds good! Gonna ty it this weekend my boys love soup especially if if it contains cheese of any kind. Let you know how it was received

    Love N~

  • Andrew Hummel-Schluger

    Beth – Your recipe sounds delicious. It reminds me of one of my favorite Fall season soups:

    Autumn Rarebit Soup

    5 cup pumpkin, or squash, cubed
    2.5 C. chicken stock
    12 oz. beer (Oktoberfest-style is best)
    2 T. butter
    1 large onion, chopped
    3 garlic cloves, crushed or minced
    2 C. cheddar cheese, shredded
    yoghurt or sour cream
    salt and sepper

    In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches.

    In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.

    Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.

    Season soup with salt to taste. Garnish with yoghurt or sour cream.

    SERVES: 4-6

  • Beth

    Andrew, your recipe looks interesting. I have never made, or eaten, pumpkin soup; but reading the Number One Ladies Detective Agency book series has gotten me thinking about cooking more with pumpkins. Thanks for sharing.

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