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Beer and Cheese Soup

A creamy soup made with sautéed vegetables, broth, beer, and melted cheese.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Beer and parmesan cheese share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 37 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

The recipe

Time10-15 minutes

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the soup base

  1. Saute the diced vegetables in butter.

  2. Mix flour and mustard into sautéed vegetables.

  3. Add the chicken or vegetable stock to mixture and cook for five minutes.

Prepare the broccoli

  1. Break broccoli into small florets; cut stems into bite-size pieces.

  2. Steam until tender-crisp.

Finish and serve

  1. Add beer and cheeses to the soup.

  2. Simmer 10-15 minutes.

  3. Check seasonings.

  4. To serve, place some broccoli into a soup bowl and ladle the soup over it.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Beer + parmesan cheesetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together37 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Mushroom + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,171 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  4. Mushroom + parmesan cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Celery + mustardtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,160 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Fat that softens the vegetables and carries their flavour into the base.
Flour
Thickens the stock into a smooth, body-rich soup as it cooks.
Cheddar cheese
Melts into the soup, adding richness, savoury flavour and body.
Beer
Adds malty aroma and a mild bitterness that balances the rich cheese.
Broccoli
Adds texture and fresh, slightly bitter flavour that contrasts the creamy soup.

The step that matters

Add the cheeses to the soup. Cheese can turn grainy or stringy if it overheats or boils hard. Adding it off a rolling boil and simmering gently keeps it smooth and evenly blended.

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (onion, celery, carrot, mushroom, butter, flour, chicken):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against onion, celery, carrot, mushroom, butter, flour, chicken. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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