Beer Cheese Broccoli And Chicken Soup Recipes

BROCCOLI BEER CHEESE SOUP

Steps:

• In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.

BEER CHEESE BROCCOLI (AND CHICKEN) SOUP

Steps:

• Whisk together both jars of cheese sauce, beer and milk. Bring to a boil, then simmer for 10 minutes.
• In a separate small pan, make the roux by melting your butter over medium-low heat and slowly adding in your flour (stirring constantly). Once nice and bubbly and well-mixed, whisk it into the sauce.
• Then add onion, celery, and garlic. Bring to a boil, then simmer for 20 minutes.
• Add chicken and broccoli. Simmer for 10 minutes and you are done! Serve with nice crusty bread.

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.

CHEESE AND BROCCOLI CHICKEN SOUP

Steps:

• In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

CHICKEN AND BROCCOLI CHEESE SOUP RECIPE

Steps:

• In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
• Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
• Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
• Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
• Stir in cheese and milk until cheese is fully melted and serve.

BEER-CHEESE SOUP

Steps:

• Bring broth and 1 can water to a boil in a large pot. Stir cheese, broccoli, carrots, potatoes, and onion into the boiling liquid; cook, stirring frequently, until the cheese is completely melted and the mixture is smooth, about 10 minutes.
• Season the soup with salt and black pepper. Pour beer into the soup, bring to a boil, and cook until the liquid is slightly reduced, about 5 minutes.
• Whisk cornstarch and 1 tablespoon water together in a small bowl; pour into the soup and stir. Cook until the soup thickens, about 5 minutes.

BROCCOLI AND BEER CHEESE SOUP

Steps:

• Cook broccoli as directed on package, using 2-quart saucepan.
• In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
• Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.