Widmer Beer & Cheese Soup.

I was looking online for a version of Swensen's amazing cheese soup, but did not immediately find one. However, I did see this one, and it looks quite good. I don't know Widmer beer, but they have a restaurant attached to the brewery, and this soup is served there.

Widmer Beer & Cheese Soup
Yield: 1 gallon

6 oz whole butter
1 small white onion, finely chopped
3 celery stalks, finely chopped
6 oz all-purpose flour
1 Bottle Widmer Blonde ale
1 quart plus 1 cup chicken or vegetable stock
1 1/2 lb. grated Tillamook extra sharp cheddar cheese (plus another cup for garnishing)
1 quart plus 1 cup half and half
1 tsp freshly ground black pepper
Salt to taste
chopped scallion or chives (for garnish)

Heat butter, onion, and celery in a large saucepot at medium heat until onions turn translucent.

Add flour and stir until completely blended. Set aside.

In a separate pot, bring beer and stock to a boil.

Bring celery, onion and butter back to medium heat. Using a fine wire whisk, slowly whisk in heated stock and beer until any lumps disappear. Turn to a low simmer then stir in cheese and half and half until smooth. Lower heat to simmer for about 20 minutes, stirring occasionally.

Add pepper then salt to taste, if needed. Garnish with more cheddar cheese and chopped scallions or chives.

Note: Here at the Gasthaus we strain the soup for a smoother texture, I recommend doing so.

{EDIT January 6, 2010 - It's cold here today, and I was thinking about the Swensen's soup again. I ran across this recipe that was recently posted on another site purporting to simulate the divine offering at Swensen's. I will have to try this immediately!}

CHEESE SOUP

4 Tbsp butter
3 stalks celery{minced of chopped}
4 green onions minced or chopped
2 cans chicken broth
12 to 16 slices cheese
1 (10 3/4 oz) can condensed cream of chicken soup
2 cans full of half and half/cream

Saute celery in butter then add green onion and saute more. Add broth, cheese and condensed soup and stir often so cheese won't stick. Add half and half last.