BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)
This Wisconsin Beer Cheese Soup is my absolute favorite! My friends and I can't get enough; it's excellent for parties, tale gaiting, in front of the fireplace or while watching a good movie. And somehow, it tastes even better when it is snowing outside. The Leinie's Red gives it a unique flavor that will surpass standard "beer" recipes.
Provided by lisa_charli
Categories Winter
Time 1h5m
Yield 1 gallon/full standard pot, 6-10 serving(s)
Number Of Ingredients 16
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 !
COPYCAT FLYING SAUCER BEER CHEESE SOUP
(Copycat recipe for Flying Saucer Beer Cheese Soup) I have been a long-time fan of the Flying Saucer Draught Emporium in Nashville, Tennessee. They have a fantastic beer cheese soup on their menu that I order every time I go there. One day, I got brave and asked them for the recipe. To my surprise, they brought me a list of ingredients that are in the soup; however, no measurements. So, I have been trying for years to get the taste just right and I think that I have struck pure gold (cheese, that is).
Provided by LisaB Nashville
Categories < 4 Hours
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Add butter and peppers to large soup pot over medium heat. Sauté until peppers are tender.
- Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
- Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
- Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
- In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
- Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
- Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!
BEER CHEESE SOUP
This recipe comes from Baby Doe's, a now closed restaurant in Kansas City. It always gets rave reviews from family and friends.
Provided by snuqueen
Categories Pork
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 296.7, Fat 17.6, SaturatedFat 7.9, Cholesterol 43.5, Sodium 1690.7, Carbohydrate 21.7, Fiber 0.2, Sugar 0.5, Protein 10.2
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
BEER CHEESE SOUP
This recipe comes from a TV station's database and appears to be adapted from one of the Southern Living Cookbooks.
Provided by Mary K. W.
Categories Cheese
Time 35m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Melt butter in a dutch oven or large sauce pan over medium-low heat; add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add half-and-half and beer. Cook over medium heat, stirring constantly with a wire whisk until thickened.
- Add cheese cubes.
- Cook over medium heat until cheese melts.
- Stir in Worcestershire sauce, 1/4 teaspoons red pepper, hot sauce and salt.
- Ladle into bowls.
- Sprinkle with additional red pepper before serving.
Nutrition Facts : Calories 513.4, Fat 39.5, SaturatedFat 24.6, Cholesterol 128.3, Sodium 1752, Carbohydrate 20.5, Fiber 0.5, Sugar 6.6, Protein 14.8
JALAPENO BEER CHEESE SOUP
From Brown Sugar on Tasty Kitchen, posted in response to a request. It sure isn't health food, but hits all the right spots! Remove seeds from two of the jalapenos to reduce the heat.
Provided by zeldaz51
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 362.7, Fat 29.8, SaturatedFat 13.5, Cholesterol 63.3, Sodium 621.9, Carbohydrate 7.7, Fiber 0.6, Sugar 2, Protein 13.6
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