White Cheddar Beer Cheese Soup

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Who: Illinois Foundation for FCCLA
Cost: Donation of $25 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 316
Send checks to: Illinois Foundation for FCCLA, Sheryle Atkins, 15 Timber Ridge Dr., Fairbury, IL 61739 or call 309-261-3397 or email satkins6670@hotmail.com.

White Cheddar Beer Cheese Soup

Course Soup
Servings 4


  • 1/2 c. flour
  • 1/3 c. butter or margarine
  • 1 clove garlic pressed
  • 1 T. onion grated
  • 1 t. Worcestershire sauce
  • 1/2 t. Salt
  • 1/2 t. dry mustard
  • 1/8 t. white pepper
  • 3 c. chicken broth
  • 1-1/2 c. half and half
  • 1 c. beer
  • 1-16 oz. bag shredded sharp white cheddar cheese
  • Buttered croutons


  • In a large saucepan, melt the butter and stir in the flour. Cook 1 minute stirring constantly until smooth and bubbly.
  • Add garlic, onion, Worcestershire sauce, salt, mustard and pepper. Blend well.
  • Gradually stir in the chicken broth, half and half and beer.
  • Cook until thickened, stirring constantly.
  • Add cheese, stir until melted.
  • Heat gently, stirring frequently, DO NOT BOIL. Garnish with croutons.