Bavarian Restaurant Beer Cheese Soup Recipe Foodcom Recipes

GERMAN BEER AND CHEESE SOUP

Steps:

• 1. Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
• 2. Add the garlic and cook until fragrant, about a minute.
• 3. Mix in the flour and let it cook for 2-3 minutes.
• 4. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
• 5. Add the half and half, mustard, Worcestershire sauce, and cheese.
• 6. Cook until the cheese has melted, not boiling.
• 7. Season with salt and pepper, to taste.
• 8. Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).

BEER-CHEESE VELVET SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

HEARTY BEER CHEESE SOUP

Steps:

• Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
• Add potatoes and carrots. Cook until tender.
• Add cream of chicken soup and cheese. Heat until cheese is melted.
• Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
• Freezes well.

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.

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.

BAVARIAN CREAM CHEESE SOUP

Steps:

• In stock pot, put water, soup base, and Marsala wine over high heat to bring to a boil.
• Chop bacon and cook in a separate pan until crisp and drain on paper towels.
• Reserve bacon fat in another container.
• In 3 Tbsp bacon fat, sauté shallots.
• Add cooked bacon and sautéed shallots to stock pot.
• Bring back to boil and add the cream cheese.
• With a whisk, stir soup over medium heat until cheese is incorporate and hot; do not boil.
• Serve.

BEER CHEESE SOUP

Steps:

• Cook bacon, then set aside.
• Saute onion and carrot in butter until tender.
• Set aside.
• Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
• Set aside.
• Bring chicken stock to a boil.
• Stir in flour/butter mixture until dissolved.
• Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
• Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
• Cook on low-medium heat for 25 minutes, stirring occasionally.
• Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.

BAVARIAN RESTAURANT BEER CHEESE SOUP

Steps:

• Sauté celery, onions, carrots in butter.
• Add salt and pepper.
• Blend in flour.
• Add chicken stock and cheese.
• Heat gently until cheese melts.
• Add beer.
• Adjust spices to taste.
• Serve piping hot with croutons on top, if desired.