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 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
CANADIAN BEER AND CHEESE SOUP
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
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
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
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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