Beercheesesoupinbreadbowls Recipes

BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
• Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
• Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
• Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.

BEER CHEESE SOUP IN BREAD BOWLS

Steps:

• Bake mini-loaves as directed on bag.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually add broth and half-and-half, cooking and stirring until thickened.
• Add cheese, Worcestershire sauce and beer.
• Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
• Remove loaves from oven; cool 10 minutes.
• Cut top off each loaf.
• Lightly press centers of loaves down to form bowls.
• Place each bread bowl in individual shallow soup plate.
• Spoon soup into each bread bowl.
• Sprinkle with chives.
• Place top of each loaf next to filled bread bowl.

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

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

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 IN A BREAD BOWL

Steps:

• Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. , Fill bread shell with cheese dip. Serve with reserved bread cubes.