BABY DOES BEER CHEESE SOUP, NAILED IT!
A mild cheese soup with a tiny bite of hot sauce made famous in Dallas in the 1970s by Baby Doe's Matchless Mine.
Provided by Marye Audet-White
Time 15m
Number Of Ingredients 10
Steps:
- Bring the half and half, milk, both salts, hot sauce, and Worcestershire just under a boil in a heavy pot.
- Mix the cornstarch and chicken broth until they are blended and there are no lumps.
- Add the chicken broth, beer, and cheese and whisk until smooth.
- Simmer until thickened and the "raw" taste of the cornstarch goes away - about 10 minutes.
- Serve hot, garnished with hot sauce.
COPYCAT BABY DOE'S MATCHLESS MINE BEER CHEESE SOUP
Baby Doe's Matchless Mine was a theme restaurant chain (now closed) that was designed to look like a mineshaft. One of the famous recipes to come out of the restaurant was this rich beer cheese soup. Made with none other than... Cheez-whiz.
Provided by pigger
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine milk, tabasco, Worcestershire and chicken seasoning base in a large saucepan. Bring to a boil, stirring constantly. Warm cheese product jar in hot water or microwave. Mix well into soup. Dissolve cornstarch completely in the water. Stir into soup, which should thicken rapidly. Add beer to soup and stir well. To serve, ladle into bowls and dust with cayenne. Recipe Source: Baby Doe's (was located in Colorado)
Nutrition Facts :
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
BEST EVER BEER CHEESE SOUP
Great for a meal, appetizer, or with a sandwich. This involves some chopping, but it's so worth it!
Provided by karaintn
Categories Cheese
Time 45m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in dutch oven over medium heat.
- Stir in onion, celery, carrot, parsley, and garlic.
- Cook 5 - 6 minutes or until vegetables are crisp tender.
- Stir in flour, mustard, and pepper.
- Mix well.
- Cook 1 minute stirring constantly.
- Gradually add milk and chicken broth and mix well.
- Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
- Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
- DO NOT BOIL.
Nutrition Facts : Calories 325.6, Fat 21.5, SaturatedFat 13.1, Cholesterol 55.5, Sodium 876, Carbohydrate 16.5, Fiber 1.1, Sugar 8.9, Protein 14
CHEESE AND BEER SOUP
This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.
Provided by catlover20
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g
BEER CHEESE SOUP
Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. -Sharon Lock, Forman, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).
Nutrition Facts : Calories 269 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 1077mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 13g protein.
EASY BEER CHEESE SOUP RECIPE
Serve our Easy Beer Cheese Soup Recipe for a warm pick-me-up, ready in under 30 minutes. Sharp cheddar and beer flavor our Easy Beer Cheese Soup Recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Cook vegetables in butter in large saucepan on medium heat 5 min. or until tender, stirring frequently. Add flour; mix well. Gradually add milk, stirring until well blended. Cook 3 to 5 min. or until thickened, stirring constantly.
- Add cheese; cook on low heat 1 to 2 min. until melted, stirring frequently. Stir in beer.
- Cook until heated through. (Do not boil.) Stir in pepper.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 6 g, Protein 12 g
BEER CHEESE SOUP V
Simple, but delicious. Great served with a salad and a loaf of peasant bread. It is best to have everything prepared before you begin. Cook over medium high heat - stirring constantly. Don't rush it!
Provided by Kathe Bonfield
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
- When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 13 g, Cholesterol 84.5 mg, Fat 30.2 g, Fiber 0.8 g, Protein 12.6 g, SaturatedFat 18.9 g, Sodium 416.5 mg, Sugar 1.2 g
BABY DOE'S BEER CHEESE SOUP RECIPE
Provided by dinachapman
Number Of Ingredients 8
Steps:
- In a saucepan, bring milk to simmering point. Add chicken stock, cheese and other ingredients except the cornstarch and beer. Simmer until cheese is melted. Make a thin cornstarch paste by adding a little water and use to thicken the soup just before serving, then add the beer.
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
CREAMY BEER CHEESE SOUP
Bring together cheese and beer in our Creamy Beer Cheese Soup! Perfect for Oktoberfest and beyond, dip pretzels or bread into this Creamy Beer Cheese Soup.
Provided by My Food and Family
Categories Home
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan on medium heat. Add onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
- Stir in milk until blended; bring to boil, stirring constantly. Cook and stir 3 to 5 min. or until thickened. Simmer on low heat 5 min., stirring occasionally.
- Add remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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