Beer Cheese Soup Ii Recipes

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WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

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.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

BEST-EVER BEER CHEESE SOUP



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

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.

BEER CHEESE SOUP II



Beer Cheese Soup II image

This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 tablespoon margarine
½ cup chopped onion
½ teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can chicken broth
3 tablespoons cornstarch
2 cups half-and-half
2 cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g

BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)



Beer Cheese Soup (Aka Leinie's Beer Cheese Soup) image

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

6 cups chicken stock (low sodium broth works excellent!)
1 cup flour
1/2-1 cup butter (4 ounces = 1 stick)
1 cup minnesota wild rice
6 -10 slices bacon, chopped
1 1/2 cups fresh mushrooms, chopped into large chunks (roughly 8 ounces)
1/2 cup onion, chopped
1/2 cup sour cream
1/2 teaspoon garlic powder
3/4 teaspoon celery salt
3/4 teaspoon ground mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon black pepper
3 tablespoons Worcestershire sauce
3 -4 cups leinenkugel's red lager beer (3 bottles)
4 cups extra-sharp cheddar cheese, shredded (Use Wisconsin-made cheddar, such as Sargento ChefStyle Shredded Sharp Cheddar Cheese. ChefStyle tast)

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 !

BEER CHEESE SOUP



Beer Cheese Soup image

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

1/2 gallon milk (reserve 2 cups)
4 tablespoons instant chicken bouillon granules
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
1/2 lb bacon, diced and cooked
1/2 cup finely chopped onion (sauteed)
3/4 cup cornstarch
1 bottle Cheez Whiz
1 (12 ounce) can beer

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

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