Beer Cheese Soup Vi Food

BEST BEER CHEESE SOUP

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.

BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)

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 !

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.

WI BEER CHEESE SOUP

Steps:

• Melt butter in a large soup pot. Sauté celery, carrots and onions until the onions are soft.
• Add garlic to pot and sauté one minute.
• Add chicken broth and potatoes to pot. Bring to a boil and boil until the potatoes are tender.
• Turn heat down so soup is at a low simmer, Add half the beer to the pot. You can add more later after tasting, but if you add too much right off the bat it can really make the soup bitter.
• Add cream of chicken soup and stir till blended.
• Now you can add your cheeses. Add the shredded cheddar a little bit at a time and stir continuously until it is melted and smooth, do the same with the cheese spread. (I'll often toss my shredded cheese with a bit of cornstarch before melting it. This keeps it from clumping up a bit).
• Now you can add the Worcestershire, mustard, salt, pepper and cayenne to taste. This would also be the time to add some more beer if you'd like.

CHEDDAR CHEESE & BEER SOUP

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.

BEER CHEESE SOUP

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).

DENNY'S BEER CHEESE SOUP

Steps:

• In a fair-size pot, combine the beer and the can of soup.
• Add the cubed or shredded cheese to the beer/soup mixture.
• Add all of the other ingredients to taste.
• Bring the entire mixture to a boil, stirring very frequently.
• By the time it boils, your cheese should be almost completely melted and mixed in with the soup.
• (Note: if you use a smaller pot, the carbonated beer may boil over quickly, so be careful.) Once the cheese is completely melted, reduce the heat.
• Simmer for at least 5-10 minutes, longer if you prefer thicker soup.
• Stir occasionally.

WISCONSIN NATIVE'S BEER CHEESE SOUP

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.

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.

BEER CHEESE SOUP VII

Steps:

• In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.
• Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.
• Remove from heat and stir in sour cream and cheese. Serve at once.

BEER CHEESE SOUP V

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.