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Guinness Beer Soup

It's nearly the middle of March and we're still getting snow on the ground. Whaaat?! I'm anxious for spring to arrive but at least I can still appreciate a warm bowl of soup given the weather we've been having here. With St. Patrick's Day on the horizon, there's no better soup so enjoy right now than this Guinness Beer Soup. Topped with toasted croutons, this cheesy soup is rich with Guinness beer and Dubliner cheese will satisfy and warm you up!... 


This soup was one my dear friend Howard made to my recent Irish dinner this past weekend. It was an amazing soup to have cooking on the stovetop because it smells fantastic! I especially liked how flavorful it was and the toasted croutons on top really added a nice crunchy texture to the already smooth soup.

Guinness Beer Soup
recipe from Once Upon a Cutting Board

1 tablespoon olive oil
1 small yellow onion, chopped
1 rib of celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup Guinness stout (or more for stronger flavor)
1 cup fat-free, low sodium chicken stock
1 cup milk 
1-1/2 teaspoons worcestershire sauce
1-1/2 teaspoons mustard powder
1/4 pound (or 1 cup loosely packed shredded) Dubliner cheese 
Salt and pepper to taste


Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes.Add the garlic and cook for another minute.

Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly.

Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers.

With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavor is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.

2 comments

  1. Paired with some crusty Irish bread, I could totally get behind this.

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