Beer Cheese Soup

A favorite at the winery in the winter, but delicious all year!  Pairs very well with a sweeter wine such as Maize Valley Hanky Panky.


  • 2 Tbl butter
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1, 48 oz,. Can chicken broth
  • 16 oz. Super Sharp Cheddar Cheese Shredded
  • 1/2 cup flour
  • 1 tsp Dijon style mustard
  • 1 tsp Worcestershire
  • 1 can beer


In a medium pot melt butter, add chopped vegetables and cook until soft.  Pour in Chicken broth and bring to a boil, reduce heat and simmer 20 minutes.  Puree mixture in blender or food processor (or use and immersion blender).  Return to pot over medium heat. 

Toss cheddar cheese with flour and slowly add to broth, cooking and stirring until melted.  Add mustard, Worcestershire and beer.  Heat thru.