Guinness Dubliner Cheese Soup Recipe 425 Food

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Steps:

• Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
• Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
• Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

GUINNESS AND CHEESE SOUP

Steps:

• Melt the butter, add the flour, and stir constantly until slightly browned.
• Stir in chicken broth and hot water.
• Stirring constantly, add the cream, Cheez Whiz, Worcestershire sauce, beer, and garlic.
• Simmer 15 minutes.
• Garnish with chives.

GUINNESS & DUBLINER CHEESE SOUP RECIPE - (4.2/5)

Steps:

• Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes. If vegetables start to brown too quickly (before they're softened), add a splash of chicken broth to the pan. Add the garlic and cook for another minute. Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly. The mixture will be very thick and sticky at this point. Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers. Remove the pot from the heat and transfer soup mixture to a blender. Make sure the blender is only about 1/3 to 1/2 full and remove the centre piece of the lid to allow steam to escape (but cover with a cloth or towel to avoid splatters). Puree until smooth, then transfer back to the pot. With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavour is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.