BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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.
CHEESE AND BEER SOUP
This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.
Provided by catlover20
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g
COLD WEATHER BEER CHEESE SOUP
Make and share this Cold Weather Beer Cheese Soup recipe from Food.com.
Provided by Lavender Lynn
Categories Cheese
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 281.8, Fat 21.3, SaturatedFat 12.9, Cholesterol 59, Sodium 423.9, Carbohydrate 11.9, Fiber 0.6, Sugar 2.7, Protein 8.8
BEER CHEESE SOUP
I don't like too many soups, but I can eat so many bowls of this one. I served this at a dinner party, and one person ate 10 bowls of it! Found on a Budweiser recipe card.
Provided by anti_pop
Categories One Dish Meal
Time 1h
Yield 1/2 gallon
Number Of Ingredients 11
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.
Nutrition Facts : Calories 5193.4, Fat 362.6, SaturatedFat 185.9, Cholesterol 891.9, Sodium 9263.7, Carbohydrate 245.8, Fiber 5.2, Sugar 54.1, Protein 199.8
OREGON BEER CHEESE SOUP
We love soup in the Fall and Winter! If you're going to make this one...please use a light tasting beer.
Provided by mydesigirl
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- ***Have all ingredients ready for mixing before you begin cooking.***.
- Melt butter in a large kettle-let butter froth but not brown.
- Add vegetables and saute until tender.
- Gradually blend in flour,turning heat down slightly.
- Add salt and dry mustard,rolling it between your fingers to avoid lumps.
- Cook mixture until it begins to brown.
- Add chicken broth,return to high heat.
- Add cheeses,blend and stir constantly.
- Add beer.
- Bring to a boil only for a minute,reduce heat and serve.
- ***Note-To reheat-Place in oven and warm slowly(275 degrees)so cheese won't curdle. Do not use direct heat.***.
Nutrition Facts : Calories 595.1, Fat 44.2, SaturatedFat 27.3, Cholesterol 121.6, Sodium 1512.5, Carbohydrate 20.6, Fiber 1.4, Sugar 3, Protein 23.4
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