Beer-and-Blue Soup | Midwest Living

Beer-and-Blue Soup

Beer-and-Blue Soup

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  • Makes: 6 servings
  • Start to Finish 25 mins

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  • 2 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground white pepper
  • 1 14 1/2 - ounce can vegetable broth or chicken broth
  • 1 1/2 cups Crane Rivers Whooping Wheat Beer or one 12-ounce bottle lightly hopped wheat beer*
  • 1 1/2 cups whipping cream
  • 4 ounces crumbled gorgonzola (1 cup)


  1. In a large saucepan, melt the butter. Stir in flour, brown sugar, and pepper. Add the broth and beer.
  2. Cook, stirring occasionally, over medium heat until mixture comes to boiling. Reduce heat. Cook and stir the mixture 1 minute more. Add cream and cheese. Heat, stirring occasionally, until cheese melts and soup is smooth.
  3. To serve, ladle soup into warm bowls.


  • * For a nonalcoholic version, substitute additional chicken broth for the beer. It wont have the same flavor.

Nutrition Facts

(Beer-and-Blue Soup)

Servings Per Recipe 6, carb. (g) 10, pro. (g) 7, chol. (mg) 107, Fat, total (g) 32, sodium (mg) 615, cal. (kcal) 363

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