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
CHEESE SOUP IV
This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread.
Provided by Cheryl Stevens
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
- Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
Nutrition Facts : Calories 327 calories, Carbohydrate 37.3 g, Cholesterol 34.4 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 6.1 g, Sodium 1945.6 mg, Sugar 7.8 g
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.
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
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
BEER CHEESE SOUP
Steps:
- Top with the chopped chives and bacon.
Nutrition Facts : Calories 546 kcal, Carbohydrate 19 g, Cholesterol 135 mg, Fiber 1 g, Protein 13 g, SaturatedFat 26 g, Sodium 1617 mg, Sugar 8 g, Fat 45 g, ServingSize 1 pot (serves 6), UnsaturatedFat 0 g
BEER CHEESE SAUCE (FOR EVERYTHING)
How to make beer cheese sauce you can put on everything from pasta to burgers and nachos.
Provided by Craft Beering
Categories Cooking with Beer
Time 20m
Number Of Ingredients 7
Steps:
- Toss the cheese with the flour or starch and set aside.
- In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
- Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
- Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.
Nutrition Facts : Calories 607 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 48 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 772 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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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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.
BEER-AND-CHEDDAR SOUP RECIPE - JONATHON ERDELJAC | …
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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.
BEER CHEESE SOUP - WISCONSIN STYLE WITH CHEDDAR - …
From craftbeering.com
Reviews 81Calories 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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From eatdelights.com
Reviews 2Category Side DishesServings 1Total Time 20 mins
- Parmesan Crusted Breadsticks. Breadsticks are a traditional side dish for beer cheese soup, and there is a good reason why. They go together so well.
- Potato Salad. Potato salad is a classic side dish that goes well with many meals and snacks. Plus, it’s made with potatoes and mayonnaise. So what’s not to love?
- Scalloped Potatoes. Don’t you love the sound of scalloped potatoes? It doesn’t matter if it’s raining outside; they are guaranteed to remind you of springtime and sunshine.
- Crackers and Cheese. Who doesn’t love cheese? Not only is it delicious, but it also goes well with other types of foods like crackers. Crackers and cheese are a staple for many people, but they aren’t the only snacks that go well with beer cheese soup.
- Bread Pudding. Not only is bread pudding a wonderful dessert to have after a satisfying meal, but it can also serve as an amazing side dish if it’s made correctly.
- Macaroni and Cheese. What is there not to love about macaroni and cheese? It’s everyone’s favorite comfort food. Macaroni and cheese can go two ways: baked or boiled, but either way, it will taste good with your favorite beer cheese soup.
- Tortilla Chips and Queso. Everyone loved queso dip as a child, but there is no reason why you cannot enjoy it as an adult. Tortilla chips and queso can be made quickly by heating cheese, taco sauce, and chili powder.
- Steamed Vegetables. If you aren’t a fan of junk food, steamed vegetables are the perfect side dish to go with your soup. Steamed vegetables can be made easily by boiling water in a pot and adding broccoli or cauliflower into the water for several minutes until they turn soft.
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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5/5 (1)Estimated Reading Time 3 minsServings 8
- Add frozen vegetables; stir. Sprinkle flour over vegetables and slowly whisk in the vegetable broth whisking until combined.
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Ratings 7Servings 6Cuisine AmericanTotal Time 40 mins
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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.
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From chiselandfork.com
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