A tribute to my dear friend Susan Walz
In the late 1970’s I moved to Beach, ND for the first time. In those early years we lived down the street to Susan & Dan Walz. Susie and I became very good friends. We raised kids together, we had wonderful visits and we shared a lot of memories.
One day Susie showed up with a treat this California girl had never before tasted. Beer Cheese Soup! Who knew that would be So Good?
I still remember the day in my kitchen as I wrote down her instructions on how to make the soup.
Now I’ve found that piece of paper and was excited once again to try this treat.
We lost sweet Susie this year, so making her soup allows me time to remember and to appreciate the time I had with her.
Beer Cheese Soup
- 1 can beer
- 4 cans cream of mushroom or cream of chicken soup
- 2 lbs shredded sharp cheddar cheese
- Dash of Worcestershire
- Chopped onions
- chopped brown mushrooms
Put all ingredients in a crock pot and cook on high for 2 hours. Turn to low and cook an additional 4 hours.
When I made this I used 2 cans cream of chicken soup and 1 can cream of mushroom soup. I sautéed onion and mushrooms in a tablespoon of butter in a 5 quart Dutch Oven and then added all ingredients, except I only used 1 pound of cheese and I added 2 cups of chicken broth. I brought to a slight boil and then covered and simmered for 2 hours.
- I served with homemade croutons, but packaged would work as well.
- Croutons – cut 3-4 slices of bread (I used sourdough) into cubes. Let dry out over night. Melt 2 tablespoons butter and stir in 1 teaspoon Italian seasoning. Stir in bread cubes and stir to coat. Toast in a toaster oven or in oven.