BABY DOES BEER CHEESE SOUP, NAILED IT!
A mild cheese soup with a tiny bite of hot sauce made famous in Dallas in the 1970s by Baby Doe's Matchless Mine.
Provided by Marye Audet-White
Time 15m
Number Of Ingredients 10
Steps:
- Bring the half and half, milk, both salts, hot sauce, and Worcestershire just under a boil in a heavy pot.
- Mix the cornstarch and chicken broth until they are blended and there are no lumps.
- Add the chicken broth, beer, and cheese and whisk until smooth.
- Simmer until thickened and the "raw" taste of the cornstarch goes away - about 10 minutes.
- Serve hot, garnished with hot sauce.
COPYCAT BABY DOE'S MATCHLESS MINE BEER CHEESE SOUP
Baby Doe's Matchless Mine was a theme restaurant chain (now closed) that was designed to look like a mineshaft. One of the famous recipes to come out of the restaurant was this rich beer cheese soup. Made with none other than... Cheez-whiz.
Provided by pigger
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine milk, tabasco, Worcestershire and chicken seasoning base in a large saucepan. Bring to a boil, stirring constantly. Warm cheese product jar in hot water or microwave. Mix well into soup. Dissolve cornstarch completely in the water. Stir into soup, which should thicken rapidly. Add beer to soup and stir well. To serve, ladle into bowls and dust with cayenne. Recipe Source: Baby Doe's (was located in Colorado)
Nutrition Facts :
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
BABY DOE'S CHEESE SOUP
My Mother-in-law gave this recipe to me years ago. She got it from the Baby Doe's Restaurant in Dallas, TX. I've made it several times and it's a really good cheese soup. I've had it hand written on a tiny yellow note paper for all these years, so I thought I'd post it here and get a good printout. :)
Provided by Johnnie Townsend
Categories Cream Soups
Number Of Ingredients 14
Steps:
- 1. Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
- 2. Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
- 3. Make a roux with butter and flour. I always put the flour first, in whatever pot I'm planing to make the roux, and let it cook a bit to a lite brown before adding the butter. Add the chicken stock slowly.
- 4. Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
- 5. Stir in beer and return vegetables. Now, I usually put the vegetables in the blender and whir them to a sauce then add back to the soup.
BABY DOE'S BEER CHEESE SOUP RECIPE
Provided by dinachapman
Number Of Ingredients 8
Steps:
- In a saucepan, bring milk to simmering point. Add chicken stock, cheese and other ingredients except the cornstarch and beer. Simmer until cheese is melted. Make a thin cornstarch paste by adding a little water and use to thicken the soup just before serving, then add the beer.
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