Easy Cheesy Beer Soup Recipes

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.

EASY CHEESY BEER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
• Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

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.

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.

EASY BEER CHEESE SOUP RECIPE

Steps:

• Cook vegetables in butter in large saucepan on medium heat 5 min. or until tender, stirring frequently. Add flour; mix well. Gradually add milk, stirring until well blended. Cook 3 to 5 min. or until thickened, stirring constantly.
• Add cheese; cook on low heat 1 to 2 min. until melted, stirring frequently. Stir in beer.
• Cook until heated through. (Do not boil.) Stir in pepper.

EASY CHEESY BEER AND SAUSAGE SOUP

Steps:

• In heavy stockpot, sauté celery, carrots, red pepper and onion in butter until tender, 4-5 minutes. Season with salt and pepper.
• Add diced sausage and sauté for a few more minutes. Stir in flour. Pour in beer, half and half and chicken broth. Wisk often and bring to a boil. Turn heat down and and stir in cheese. Add dash of hot sauce and season with a little more salt and pepper.
• If soup gets too thick add more chicken broth or a little milk. Garnish with cheese popcorn or croûtons and soup chopped parsley.