Copycat Flying Saucer Beer Cheese Soup Food

LE CELLIER CANADIAN BEER CHEESE SOUP

Steps:

• Open bottle of beer, and set on the counter so it will warm up if refrigerated. In a large stew pot, over low heat add sliced bacon. Do not try to brown the bacon, you want to release the fat from the bacon only. W
• hen a couple of tablespoons of fat have been released and the bacon begins to look cooked add the 4 tablespoons of butter. When the butter has melted turn heat up to low-medium setting and add chopped onion and celery. When the chopped onion begins to look translucent and the celery is tender add the 1 cup of flour.
• This will look crumbly and may appear you have too much flour. Cook through for a couple of minutes, so the raw flour taste will be cooked out. Add chicken stock a cup at a time, stirring until the mixture looks thick and gravy like. Add the second and third cup of chicken stock stirring to incorporate each time.
• This mixture will look like a thick gravy now. Add 1/2 pint of heavy cream, and then stir until incorporated, then add remaining heavy cream and stir. Add grated cheese by thirds into soup, stirring until all of the cheese is fully melted. Add Tabasco sauce, dry mustard, pepper, Worcester sauce, and stir until fully blended.
• Slowly pour in beer stirring until well blended. Serve soup immediately. Notes on beer: Use a good quality dark beer, brands/styles that I like: Shiner Bock, Saint Arnold's Amber, Abita Beer Amber, any Oktoberfest style of beer. Reheating notes: if you must reheat the soup, do so very gently over low on the stove, you may need to thin with milk.

BEST-EVER BEER CHEESE SOUP

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.

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.

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!

OTTO'S BEER CHEESE SOUP

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.

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.