Beer-cheese soup: Vintage recipe from Bisquick

Beer-cheese soup

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In this retro recipe from the ’70s, find out how to make a hearty, delicious and easy beer-cheese soup!

Beer-cheese soup

Beer-cheese soup

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 3/4 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 cup margarine or butter
  • 1 cup Bisquick baking mix
  • 1/8 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground red pepper
  • 3 cans (10-3/4 ounces each) condensed chicken broth
  • 2 cups half-and-half
  • 2 cups shredded sharp Cheddar cheese (8 ounces)
  • 4 to 8 ounces beer


  1. Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onions are transparent, about 10 minutes.
  2. Stir in baking mix, paprika, pepper and red pepper; remove from heat.
  3. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
  4. Reduce heat; stir in half-and-half, cheese and beer. Heat until cheese is melted.
  5. Serve with popped corn if desired.


Variation: Cheese-Vegetable Soup: Use 4 cans (10-3/4 ounces each) condensed chicken broth; omit beer.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 43gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 21gCholesterol: 84mgSodium: 1166mgCarbohydrates: 30gFiber: 1gSugar: 8gProtein: 20g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Frankfurter cheese soup recipe (1955)

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