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Beer Cheese Soup

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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.