Beer Cheese Soup Aka Leinies Beer Cheese Soup Recipes

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)

Steps:

• Cook wild rice, set aside (or you can use precooked wild rice from the can).
• Cook bacon, chop & then set aside.
• Sauté onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
• Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
• Bring chicken stock to a low boil.
• Stir in flour/butter mixture until dissolved.
• Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
• Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
• Cook on low-medium heat for 15 minutes, stirring occasionally.
• Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie's or flour if necessary). Careful to not hard boil.
• Add additional pepper, wild rice, bacon and/or mushrooms to taste.
• Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
• Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
• Ignore nutrition facts -if your worried about fat or calories you probably shouldn't make beer cheese soup : ) Bon Appétit !

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.

DARK BEER CHEESE SOUP

Steps:

• Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

BEER CHEESE SOUP

Steps:

• In a large kettle, cook onion in butter until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
• You can garnish with popcorn, croutons, minced parsley, chives or crumbled crisp bacon.

COLD WEATHER BEER CHEESE SOUP

Steps:

• Saute vegetables in butter until done, but not browned.
• Blend in flour, dry mustard, and chicken stock; cook 5 minutes.
• Blend in cheddar cheese, parmesan cheese,m and beer.
• Let simmer 30 minutes.
• Season with salt and pepper.

BEST EVER BEER CHEESE SOUP

Steps:

• Melt butter in dutch oven over medium heat.
• Stir in onion, celery, carrot, parsley, and garlic.
• Cook 5 - 6 minutes or until vegetables are crisp tender.
• Stir in flour, mustard, and pepper.
• Mix well.
• Cook 1 minute stirring constantly.
• Gradually add milk and chicken broth and mix well.
• Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
• Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
• DO NOT BOIL.

JALAPENO BEER CHEESE SOUP

Steps:

• Cook the bacon in a large pot on medium heat until slightly crisp, about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
• Add the onion, celery, jalapeno, and garlic to the bacon fat left in the pan and saute on medium heat until the vegetables are translucent, about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
• Once the butter has melted, stir in the flour and cook for a minute or two. Add the chicken broth slowly, stirring constantly to prevent lumps.
• Simmer for 10 minutes, stirring frequently and scraping the bottom of the pot to get all the bacon fat mixed into the soup.
• Add the beer to the pot and simmer, stirring frequently, for another 10 minutes. Stir in the heavy cream, mustard and Worcestershire sauce. Crumble the bacon and return the bacon to the soup. Add the cheeses to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste. Serve hot.