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French Mushroom Stout Cheddar Soup

Mushroom Stout Cheddar Soup

Let’s pretend this didn’t happen.

Like I didn’t put beer in your soup again. Like I didn’t just take this soup that I love so much, change up a few ingredients and pretend like it’s an entirely new guy. Let’s pretend like I’m more creative than that. Shall we?

Even though this is a closely related cousin of Stout French Onion, the flavors are completely different. Plus I gave you some melty cheddar, and some fresh thyme. Does that help you forget my momentary lack of creativity?

Or do I need to buy you a beer?

Mushroom Stout Cheddar Soup3

French Mushroom Stout Cheddar Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings


  • 2 tbs butter
  • 1 cup sweet white onions chopped
  • 1 tbs olive oil
  • 16 wt oz mushrooms crimini or white button
  • 2 cups beef broth
  • 1 cup stout
  • 1 tsp black pepper
  • 1 tsp chopped fresh thyme
  • 4 slices italian bread toasted
  • 4 slices cheddar cheese


  • In a pot over medium heat melt the butter.
  • Add the onions and sauté until starting to caramelize, about 10 minutes (make sure the heat isn’t too high or the onions will burn).
  • Add the olive oil and mushrooms and cook until dark and soft, about 10 additional minutes.
  • Add the broth, stout, black pepper, and thyme, simmer for ten minutes.
  • Preheat the broiler.
  • Ladle the soup into 4 oven safe bowls.
  • Top with bread, then cheese.
  • Place under the broiler until cheese has melted.


young cheddar melts better than aged cheddar, don't be afraid to save the expensive stuff for something else and use the younger, cheaper cheese for this soup.

Mushroom Stout Cheddar Soup4

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addie | culicurious November 18, 2013 um 8:05 am

Yum, I love this. I made an "Irish Onion Soup" last year where I used Guinness in a traditional french onion soup and did an Irish cheddar crouton. Mushrooms would have been transcendent, as they are here. Well done! 🙂


Cassie November 18, 2013 um 8:45 am

I love beer in soup…it always adds a little something that you can’t get from any other ingredient. I love this one, Jackie!


Katrina @ Warm Vanilla Sugar November 18, 2013 um 12:29 pm

Woo hoo! I made your regular stout french onion when you posted it and looooove that recipe! This is another fabulous soup – I can’t wait to try!


Tieghan November 18, 2013 um 7:41 pm

These can never be enough cheesy beer soups. Never! Looks awesome, Jackie. And you creativity amazes me. No joke!


P ~ The Saucy Southerner November 19, 2013 um 11:53 am

That looks absolutely amazing! I’ve printed it to make and I can’t wait! P~


ashley – baker by nature November 19, 2013 um 7:04 pm

Oh my gawd, Jackie… this soup! I MUST make it. It looks perfectly… well, perfect.


Chung-Ah | Damn Delicious November 19, 2013 um 11:07 pm

You can buy me that beer and serve me some of this soup!


nick in jersey November 23, 2013 um 5:01 am

I used a smoked cheddar and this was fantastic.


candice November 26, 2013 um 9:07 am

This was great and so easy! Not like anything I’ve ever made, but I will make it again. Two thumbs up!


Angel Orozco December 24, 2013 um 7:15 pm

Looks like a tasty quick bite!


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