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Guinness and Cheese Soup

A creamy soup made with Guinness stout, cheese, and a blend of butter, flour, and broth.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and chive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,149 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Guinness and Cheese Soup

Time15 minutes

Ingredients

Directions

Make the soup base

  1. In a saucepan, melt butter.

  2. Add flour and stir until slightly brown.

  3. Add chicken broth and hot water, stirring constantly.

  4. Add cream, Cheez Whiz, Worcestershire sauce, Guinness, and garlic powder.

  5. Simmer over medium-low heat for 15 minutes.

Serve

  1. Ladle into soup bowls and garnish with chives.

  2. Serve piping hot.

Nutrition, whole recipe (rough)

787Calories
46 gProtein
22 gFat
98 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Chives1 tbsp (3g)1
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + chivetop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Provides fat for cooking the flour and adds richness to the soup.
Flour
Thickens the broth into a smooth, body-rich soup as it cooks.
Heavy cream
Adds fat and a silky texture that softens the soup's sharpness.
Cheez whiz
Supplies cheese flavor and emulsified creaminess to the soup.
Guinness stout
Adds roasted, slightly bitter malt flavor that deepens the soup.

The step that matters

Stirring the flour until slightly brown. Cooking flour in butter toasts it and removes raw starch taste; if the roux is undercooked the soup can taste floury, and if it burns it turns bitter. Stir constantly and watch the colour closely.

Swap the garlic

How well each one fits the dish's main ingredients (butter, flour, chicken, cream, sauce, chive):

  1. Capersfits better
  2. Tarragonfits about as well
  3. Garlicthe original
  4. Nutmegfits about as well

Fit is the average pairing score against butter, flour, chicken, cream, sauce, chive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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