WISCONSIN NATIVE'S BEER CHEESE SOUP
As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!
Provided by SAVVYHOSTESS
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g
BEER CHEESE SOUP
This easy beer cheese soup is the perfect starter or main course!
Provided by Holly Nilsson
Categories Bread Main Course Soup
Time 45m
Number Of Ingredients 19
Steps:
- Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
- Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
- Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
- Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition Facts : Calories 690 kcal, Carbohydrate 43 g, Protein 20 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 130 mg, Sodium 1054 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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.
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.
30-MINUTE BEER CHEESE SOUP
Love beer cheese soup? Here's a version you can make in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
- Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
- Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
Nutrition Facts : Calories 790, Carbohydrate 26 g, Cholesterol 195 mg, Fat 7, Fiber 1 g, Protein 28 g, SaturatedFat 40 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 2 g
BEER CHEESE SOUP
I don't like too many soups, but I can eat so many bowls of this one. I served this at a dinner party, and one person ate 10 bowls of it! Found on a Budweiser recipe card.
Provided by anti_pop
Categories One Dish Meal
Time 1h
Yield 1/2 gallon
Number Of Ingredients 11
Steps:
- Cook bacon, then set aside.
- Saute onion and carrot in butter until tender.
- Set aside.
- Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
- Set aside.
- Bring chicken stock to a boil.
- Stir in flour/butter mixture until dissolved.
- Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
- Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
- Cook on low-medium heat for 25 minutes, stirring occasionally.
- Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.
Nutrition Facts : Calories 5193.4, Fat 362.6, SaturatedFat 185.9, Cholesterol 891.9, Sodium 9263.7, Carbohydrate 245.8, Fiber 5.2, Sugar 54.1, Protein 199.8
BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)
This Wisconsin Beer Cheese Soup is my absolute favorite! My friends and I can't get enough; it's excellent for parties, tale gaiting, in front of the fireplace or while watching a good movie. And somehow, it tastes even better when it is snowing outside. The Leinie's Red gives it a unique flavor that will surpass standard "beer" recipes.
Provided by lisa_charli
Categories Winter
Time 1h5m
Yield 1 gallon/full standard pot, 6-10 serving(s)
Number Of Ingredients 16
Steps:
- Cook wild rice, set aside (or you can use precooked wild rice from the can).
- Cook bacon, chop & then set aside.
- Sauté onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
- Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
- Bring chicken stock to a low boil.
- Stir in flour/butter mixture until dissolved.
- Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
- Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
- Cook on low-medium heat for 15 minutes, stirring occasionally.
- Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie's or flour if necessary). Careful to not hard boil.
- Add additional pepper, wild rice, bacon and/or mushrooms to taste.
- Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
- Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
- Ignore nutrition facts -if your worried about fat or calories you probably shouldn't make beer cheese soup : ) Bon Appétit !
OTTO'S BEER CHEESE SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
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5/5 Category Soup
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
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4.4/5 (8)Total Time 55 minsCategory Soup
- Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
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Reviews 10Calories 406 per servingCategory Dinner
- Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.
- In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.
- Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.
BEER CHEESE SOUP RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (64)Category Main DishesServings 1Total Time 1 hr 15 mins
- Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.
- Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.
- Carefully pour beer mixture and half of chicken broth (1 1/2 cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth. Set aside.
- Whisk together flour and 1/2 cup chicken broth. Add to stock pot and heat to bubbling over medium-high stirring continually for about 1-2 minutes.
EASY BEER CHEESE SOUP - MOM ON TIMEOUT
From momontimeout.com
3.7/5 (3)Category EntreeServings 8Calories 452 per serving
- Add bacon to a large pot or dutch oven and cook until crisp over medium heat, turning as needed. Transfer bacon to a paper towel lined cutting board or plate and let cool.
- Add onion and carrot to the pot and cook in bacon grease over medium heat, stirring frequently, for 5 to 6 minutes, or until onions are translucent.
BEER CHEESE SOUP | EASY SOUP RECIPES | EASY SOUP RECIPES
From cookingnook.com
Cuisine AmericanTotal Time 17 minsCategory SoupCalories 302 per serving
- In a 2 quart saucepan, combine the vegetables, beer and minced onion. Cover and cook on medium high heat for 3-4 minutes or until the vegetables are nearly tender.
- Stir in the soup and milk. Stir in the cheese. Heat, covered, for another 6-8 minutes or until the mixture is hot and bubbly.
BEER CHEESE SOUP - JULIE'S EATS & TREATS
From julieseatsandtreats.com
Ratings 14Calories 386 per servingCategory Main Course
- In a large sauce pan melt butter over low heat. Slowly whisk in flour until smooth. Cook 5 minutes.
- Gradually add broth to flour mixture while continuously whisking. Continue to whisk and add half and half and Worcestershire. After that add hot water and beer while continuously whisking.
- Continue to cook over medium heat while continuously whisking until soup thickens. Stir in cheese until melted. Simmer until hot.
BEER CHEESE SOUP - A WICKED WHISK
From awickedwhisk.com
4.7/5 (7)Total Time 30 minsCategory SoupCalories 264 per serving
- Start by adding butter to your soup pot and melting over medium high heat. Add in your carrots, celery, garlic and onion and cook for 2 -3 minutes.
- Next, you want to sprinkle in the flour and whisk together, cooking for another minute. Once that is done, add in your chicken stock, milk and cream and bring to a low boil, whisking constantly.
- Once boiling, stir in beer, reduce heat to medium and add in the Dijon, Worcestershire, seasonings and cheese. Stir until melted and let cook for 10-15 minutes before serving or longer if you have the time.
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Reviews 76Calories 630 per servingCategory Cooking With Beer
- Add the diced onion, celery, carrots, pepper and garlic and sauté until softened, stirring occasionally. About 5-6 minutes.
- While stirring add the chicken broth, the cream and the beer. Mix well and add the seasonings - salt and pepper, mustard, Worcestershire and cayenne/red pepper flakes.
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- Melt butter in a saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes.
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Ratings 6Total Time 40 minsServings 6Calories 636 per serving
- In a large sauce pan or soup pot, cook the bacon over medium-high heat until bacon is crispy, about 7 minutes
- Add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender, about 5 minutes.Reduce heat to medium and add the butter, stirring until completely melted.Sprinkle the flour over the vegetables and stir until the flour is fully incorporated
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- Melt butter over medium-high heat. Add celery, carrots, and onion and saute until crisp-tender. Stir in broth and pepper. Combine flour and water until smooth and gradually stir into pan Bring to a boil.
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- Heat a large saucepan over medium heat and add the carrots, leek and celery and let them soften in their juices. Add the garlic and stir for another minute or so. Deglaze the pan with the chicken stock, then remove from the heat. Allow it to settle to a simmer then add the beer. Return the pan to the heat and simmer gently for 8–10 minutes, until the vegetables are totally tender and the beer smell has settled into that fresh bread aroma. Remove from the heat, blitz until smooth and set aside. (If you want a super-silky consistency, then pass through a fine sieve and muslin.)
- In another saucepan, combine the butter and flour over a low heat to make a roux. Cook for 1 minute, then gradually whisk in the milk. Bring to a boil, stirring and whisking until thickened. Add a couple of gratings of fresh nutmeg and then slowly whisk in the beer mixture until it’s completely combined. Slowly add the cheese, stirring until the mixture is smooth and well combined.
- In a small bowl, whisk together the Worcestershire sauce and mustard powder. Pour into the soup and whisk. Add a hit of hot sauce or cayenne pepper, if desired. Taste for seasoning, then ladle into soup bowls. Just before serving, sprinkle on some grated cheese and black pepper and serve with bread. Serves 4.
- Recipe reprinted with permission from The Beer Kitchen by Melissa Cole, published by Hardie Grant Books, October 2018.
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