Tillamook 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.

TILLAMOOK CHEDDAR AND BEER SOUP

Steps:

• Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
• Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
• Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
• Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.

BEER CHEESE SOUP

Steps:

• Heat milk until warm and steaming.
• Stir in chicken base, worcestershire sauce, and tabasco.
• Add corn starch to reserved milk and blend until smooth.
• Add to soup and stir constantly until thick.
• Add cheese and stir until melted.
• Add cooked bacon and sauteed onion.
• Add beer and stir to blend.
• Garnish with chopped parsley if desired.

WI BEER CHEESE SOUP

Steps:

• Melt butter in a large soup pot. Sauté celery, carrots and onions until the onions are soft.
• Add garlic to pot and sauté one minute.
• Add chicken broth and potatoes to pot. Bring to a boil and boil until the potatoes are tender.
• Turn heat down so soup is at a low simmer, Add half the beer to the pot. You can add more later after tasting, but if you add too much right off the bat it can really make the soup bitter.
• Add cream of chicken soup and stir till blended.
• Now you can add your cheeses. Add the shredded cheddar a little bit at a time and stir continuously until it is melted and smooth, do the same with the cheese spread. (I'll often toss my shredded cheese with a bit of cornstarch before melting it. This keeps it from clumping up a bit).
• Now you can add the Worcestershire, mustard, salt, pepper and cayenne to taste. This would also be the time to add some more beer if you'd like.

CURT'S BREWHAUS BEER CHEESE SOUP

Steps:

• 1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes).
• 2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
• 3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.

WISCONSIN CHEDDAR CHEESE BEER SOUP

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat.
• Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
• Add Parsley, cumin powder, beer and bring to a boil.
• Boil five minutes or until liquid has reduced by half.
• Add chicken broth and bring to a boil.
• In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
• Lower heat and simmer, uncovered, about 40 minutes.
• Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
• Add cheese and chilies. Season with salt and lime juice.
• Serve immediately.

TILLAMOOK BEER CHEESE SOUP

Steps:

• Heat butter in sauté pan.
• Add flour and cook on low heat.
• Stir mixture until it starts to bubble.
• Do not allow to brown.
• Pull off fire and set aside.
• Heat milk in sauce pan until it is just ready to boil.
• Add garlic, salt and pepper and crushed chilies.
• Stir mixture until just before boiling.
• Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
• Additional Roux may be added to thicken.
• Stir constantly to avoid burning.
• Turn down heat and add cheese and beer.
• Stir to allow cheese to melt.
• Texture should be smooth to the touch.
• May be reheated on low temperature.
• (Do not boil.).