Canadian Beer And Cheese Soup Food

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BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

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 II



Beer Cheese Soup II image

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

1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

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

CANADIAN BEER AND CHEESE SOUP



Canadian Beer and Cheese Soup image

I got this recipe out of a magazine called Bay Life North that they give for free in Traverse City. I changed this recipe alittle to fit our tastes and turned out perfect. I used Shorts (which they make here) beer called Cabin Fever... The cheese sauce you will find in pasta sauce section, I used Cheesy Ragu double cheddar.

Provided by CIndytc

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter
1/2 cup diced onion
1 cup flour
6 cups milk
8 ounces cheddar cheese, shredded
16 ounces cheese sauce (ragu Cheesy double cheddar)
2 ounces swiss cheese, shredded
1/2 teaspoon paprika
1/2 teaspoon nutmeg
1/2 cup bacon, crumbs or 1/2 cup Canadian bacon, finely chopped
salt and pepper
beer

Steps:

  • Saute butter, onins and flour for about 5 minutes in pot. Don't brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.

Nutrition Facts : Calories 442.6, Fat 35.3, SaturatedFat 20.6, Cholesterol 97, Sodium 685, Carbohydrate 17.5, Fiber 0.6, Sugar 0.7, Protein 14.6

FRUGAL GOURMET'S BEER AND CHEESE SOUP



Frugal Gourmet's Beer and Cheese Soup image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!

Provided by Queen Dana

Categories     Canadian

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup carrot, chopped
1 cup celery, chopped
1 cup yellow onion, peeled and chopped
2 teaspoons peanut oil
6 cups chicken soup base
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce (to taste)
1/8 teaspoon Worcestershire sauce
1 (12 ounce) bottle beer
parsley (to garnish)
Polish sausage (optional) or knackwurst of frankfurter (optional)

Steps:

  • Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes.
  • Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve.
  • Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve.
  • You may add sliced cooked sausage to this soup; add just before serving.

Nutrition Facts : Calories 179.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 19.8, Sodium 897, Carbohydrate 9, Fiber 1.4, Sugar 3.3, Protein 10.6

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