BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
BACON BEER CHEESE SOUP WITH CHICKEN
Steps:
- Warm an 8 cup pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons. Enjoy!
BACON BEER CHEESE SOUP W/ CHICKEN RECIPE
Provided by shelliediman
Number Of Ingredients 16
Steps:
- Fry cut bacon in soup pot until lightly crispy. Remove and set aside. Cut chicken in to bite sized pieces. Cook in bacon drippings and set aside. Cut butter in to 1 tbsp pieces and add to drippings. Whisk in flour and spices. Add beer broth and half and half. Whisk to bubble. Add cheese and whisk till you have smooth mixture. Add Worcestershire sauce, chicken and bacon. Allow to simmer. Garnish with croutons and chives.
BEST BEER CHEESE SOUP
This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.
Provided by Michelle Pope Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
- Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g
JALAPENO BEER CHEESE SOUP
From Brown Sugar on Tasty Kitchen, posted in response to a request. It sure isn't health food, but hits all the right spots! Remove seeds from two of the jalapenos to reduce the heat.
Provided by zeldaz51
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook the bacon in a large pot on medium heat until slightly crisp, about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
- Add the onion, celery, jalapeno, and garlic to the bacon fat left in the pan and saute on medium heat until the vegetables are translucent, about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
- Once the butter has melted, stir in the flour and cook for a minute or two. Add the chicken broth slowly, stirring constantly to prevent lumps.
- Simmer for 10 minutes, stirring frequently and scraping the bottom of the pot to get all the bacon fat mixed into the soup.
- Add the beer to the pot and simmer, stirring frequently, for another 10 minutes. Stir in the heavy cream, mustard and Worcestershire sauce. Crumble the bacon and return the bacon to the soup. Add the cheeses to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste. Serve hot.
Nutrition Facts : Calories 362.7, Fat 29.8, SaturatedFat 13.5, Cholesterol 63.3, Sodium 621.9, Carbohydrate 7.7, Fiber 0.6, Sugar 2, Protein 13.6
HEARTY BEER CHEESE SOUP
I'm famous for this soup. I've been making it since I was 15 years old... It's really versatile, You can change it however you want (I tend to use more beer) and it always tastes great! Great to dip with buttered bread. I got the original recipe from a 1990 Herberger's cookbook.
Provided by RagittyAndi
Categories Chowders
Time 1h15m
Yield 3 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
- Add potatoes and carrots. Cook until tender.
- Add cream of chicken soup and cheese. Heat until cheese is melted.
- Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
- Freezes well.
Nutrition Facts : Calories 416.4, Fat 22.7, SaturatedFat 12.5, Cholesterol 68, Sodium 2300.3, Carbohydrate 32.9, Fiber 2.5, Sugar 9.8, Protein 17.1
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