Thick 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.

THICK BEER-CHEESE SOUP

Steps:

• Saute celery and onions in oil until transparent.
• Add flour and cook about 7 mins (do not let onions get brown).
• Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
• Cook, about 45 mins on low heat.
• Add the shredded cheese; mix well.
• Add the beer; mix.
• Heat through (do not boil).

BEER CHEESE SOUP

Steps:

• Combine all soups mixes and water and simmer on medium until thick. Slowly add cheese, stir until smooth and add beer. Serve. Leftovers can be frozen and thawed in fridge.

BEER CHEESE SOUP

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.

BEER CHEESE SOUP

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.

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.

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.

HEARTY BEER CHEESE SOUP

Steps:

• Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
• Add potatoes and carrots. Cook until tender.
• Add cream of chicken soup and cheese. Heat until cheese is melted.
• Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
• Freezes well.

TILLAMOOK BEER CHEESE SOUP

Steps:

• Heat butter in sauté pan.
• Add flour and cook on low heat.
• Stir mixture until it starts to bubble.
• Do not allow to brown.
• Pull off fire and set aside.
• Heat milk in sauce pan until it is just ready to boil.
• Add garlic, salt and pepper and crushed chilies.
• Stir mixture until just before boiling.
• Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
• Additional Roux may be added to thicken.
• Stir constantly to avoid burning.
• Turn down heat and add cheese and beer.
• Stir to allow cheese to melt.
• Texture should be smooth to the touch.
• May be reheated on low temperature.
• (Do not boil.).

BEER CHEESE SOUP

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.