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Ploughman's Soup (England)


  • 3 tablespoons butter
  • 2 medium onions, peeled and chopped
  • 1/4 cup whole wheat flour
  • 2 cups chicken stock
  • 1 cup light ale (do not substitute beer)
  • Dash or two of Worcestershire sauce
  • 1 1/2 cups crumbled Cheshire cheese
  • Salt and pepper, to taste
  • Vidalia onion rings or slices of scallion (for garnish)


  1. Melt the butter in a large, heavy pan.
  2. Gently sauté the onion until golden.
  3. Stir in the flour and cook for 1 minute.
  4. Remove from the heat, then gradually whisk in the stock and ale.
  5. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened.
  6. Stir in the Worcestershire sauce.
  7. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted.
  8. Season with salt and pepper.
  9. Garnish each bowl with the reserved cheese and the onions.

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