Beer Cheese Soup
Served at the Forestview Lodge on Leech Lake in Walker, Minnesota in the 1980s.
Servings: 12
Ingredients
- ⅛ lb. butter
- 1 c. carrots, diced
- 1 c. celery, diced
- 1 c. onions, diced
- 1 c. green pepper, diced
- 2 qts. chicken broth
- 64 oz. jar cheese sauce
- 2 cans warm beer
- ½ c. Parmesan cheese
- ½ lb. Cheddar cheese grated
- 4 Tbsp. cornstarch
- Popcorn for garnish
Instructions
- Melt butter in soup kettle; sauté the carrots, celery, onions, and green pepper in the butter but do not brown.
- Add chicken broth, cheese sauce, 1½ cans of beer and the Parmesan and Cheddar. Combine and bring back to a simmer.
- Thicken with cornstarch that has been dissolved in remaining ½ can beer.
- Reheat to boiling point, garnish each bowl with popcorn and serve.
