WISCONSIN NATIVE'S BEER CHEESE SOUP
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
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
30-MINUTE BEER CHEESE SOUP
Love beer cheese soup? Here's a version you can make in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
- Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
- Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
Nutrition Facts : Calories 790, Carbohydrate 26 g, Cholesterol 195 mg, Fat 7, Fiber 1 g, Protein 28 g, SaturatedFat 40 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 5 g, TransFat 2 g
BEER-CHEESE VELVET SOUP
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
CHEESE AND BEER SOUP
This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.
Provided by catlover20
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g
BEER-CHEESE SOUP
Enjoy this delicious soup that's served with popcorn and made using beer and cheese - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until tender.
- Stir in flour, pepper and mustard. Stir in beer and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; reduce heat to low.
- Gradually stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Sprinkle each serving with popcorn.
Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 6 g, TransFat 1 g
VEGETABLE BEER CHEDDAR SOUP
I got the basic recipe from a Cooking Club of America cookbook. There is a lot of flavor to this and you can play with the taste by varying your cheese and/or beer
Provided by Nate Kristen
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
- Add onions and celery and saute until softened about 4-6 min.
- Stir in the flour.
- Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
- Add the potatoes and bring whole thing slowly to a boil.
- make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
- Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
- Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
- cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
- cook longer if you prefer them to be soft.
- Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
- Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
- Serve Hot.
- NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
- It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.
Nutrition Facts : Calories 399.6, Fat 23.5, SaturatedFat 14.7, Cholesterol 71.4, Sodium 573.5, Carbohydrate 29.7, Fiber 3.2, Sugar 2.5, Protein 16.2
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
DENNY'S BEER CHEESE SOUP
A rather strong and cheesy soup, with no "chewy" bits to get in the way! Use more cheese to make the soup thicker and add more cheesy flavor. The beef bullion cube makes the soup taste richer, and a little saltier. Add a bit of your favorite hot sauce (Tabasco with Garlic, mmmm!) to give it a little extra kick. This is good stuff when served with toasted bread (especially Pumpernickel) like Welsh rarebit. Also makes a good side dish or appetizer. If you want something more filling, throw in some chopped, pre-cooked veggies, pre-cooked meat (beef sausage or kielbasa is quite good!), or other filler before you boil the soup. Just don't add any raw meat or uncooked foods, as the short cooking time will not be enough to cook the meat.
Provided by DennyK
Categories Cheese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a fair-size pot, combine the beer and the can of soup.
- Add the cubed or shredded cheese to the beer/soup mixture.
- Add all of the other ingredients to taste.
- Bring the entire mixture to a boil, stirring very frequently.
- By the time it boils, your cheese should be almost completely melted and mixed in with the soup.
- (Note: if you use a smaller pot, the carbonated beer may boil over quickly, so be careful.) Once the cheese is completely melted, reduce the heat.
- Simmer for at least 5-10 minutes, longer if you prefer thicker soup.
- Stir occasionally.
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