Bavarian Restaurant Beer Cheese Soup Recipe Foodcom

BAVARIAN RESTAURANT BEER CHEESE SOUP

Steps:

• Sauté celery, onions, carrots in butter.
• Add salt and pepper.
• Blend in flour.
• Add chicken stock and cheese.
• Heat gently until cheese melts.
• Add beer.
• Adjust spices to taste.
• Serve piping hot with croutons on top, if desired.

GERMAN BEER CHEESE SOUP

Steps:

• In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
• To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
• Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
• Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!

HEARTY BEER CHEESE SOUP

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.

THICK BEER-CHEESE SOUP

Steps:

• Saute celery and onions in oil until transparent.
• Add flour and cook about 7 mins (do not let onions get brown).
• Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
• Cook, about 45 mins on low heat.
• Add the shredded cheese; mix well.
• Add the beer; mix.
• Heat through (do not boil).

BAVARIAN CREAM CHEESE SOUP

Steps:

• In stock pot, put water, soup base, and Marsala wine over high heat to bring to a boil.
• Chop bacon and cook in a separate pan until crisp and drain on paper towels.
• Reserve bacon fat in another container.
• In 3 Tbsp bacon fat, sauté shallots.
• Add cooked bacon and sautéed shallots to stock pot.
• Bring back to boil and add the cream cheese.
• With a whisk, stir soup over medium heat until cheese is incorporate and hot; do not boil.
• Serve.