Dark Beer Cheese Soup Food

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.

DARK BEER CHEESE SOUP

Steps:

• Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

FRENCH ONION SOUP WITH BEER

Steps:

• Cut the onions into thin slivers lengthwise and add to a pot (nonstick) over medium - medium high flame with the olive oil, butter and salt. Keep stirring until onions have browned (a deep brown), making sure not to burn them.
• Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
• Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil. Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
• Toast the french bread. Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan. Broil in oven until cheese is golden brown.

WISCONSIN BEER CHEESE SOUP

Steps:

• Open beer and let stand while dicing vegetables.
• Saute bacon until crisp. Drain and crumble.
• In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft.
• Add chicken broth.
• Fill chicken can with beer and add to mixture.
• Bring to a boil, then reduce heat to low.
• Pour remaining beer into a small mixing bowl and whisk in flour.
• Gradually add to broth, stirring constantly, till thick.
• Add half and half, bacon and cheese.
• Heat until cheese melts.
• Stir in sugar.
• Add salt and pepper to taste.

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.