Bavarian Restaurant Beer Cheese Soup Recipe Foodcom Recipes

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.

GERMAN BEER CHEESE SOUP

Steps:

• In a Dutch oven over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble; set aside.
• To the bacon fat, add the onions, carrots, and garlic. Cook over moderate heat, occasionally stirring until vegetables begin to soften, about 5 minutes. Add the flour and mix well. Cook, frequently stirring, for 2-3 minutes or until the flour turns golden brown.
• Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes or until foam subsides. Stir in Worcestershire sauce, mustard, salt, and pepper.
• Add cheese by handfuls, stirring constantly, but gently, and cook until cheese is melted, 3 to 4 minutes (do not boil). Stir in half of the crumbled bacon.
• Ladle soup into bowls and top with remaining bacon. Garnish with French fried onions and sliced green onion, if desired. Serve with your favorite beer!

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.

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.

BEER CHEESE SOUP II

Steps:

• Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
• Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
• Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.