Bubbly Beer Cheese Soup Food

BEER CHEESE SOUP

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.

30-MINUTE BEER CHEESE SOUP

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.

COPYCAT FLYING SAUCER BEER CHEESE SOUP

Steps:

• Add butter and peppers to large soup pot over medium heat. Sauté until peppers are tender.
• Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
• Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
• Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
• In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
• Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
• Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!