Copycat Longhorn Steak Restaurant And Saloons Beer Cheese Soup Recipes

COPYCAT LONGHORN STEAK RESTAURANT AND SALOON'S BEER-CHEESE SOUP

Steps:

• Bring water and beer to a boil and add vegetables and granulated chicken base. Return to a boil and then simmer about 20 minutes or until vegetables are tender. Add process cheeses gradually, stirring until cheese melts. Blend in the Cheddar. Make a roux of the butter or margarine and the flour (as if for gravy or cream sauce) and add to soup and stir and simmer until desired thickness. Serve with crackers.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

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.

COPYCAT FLYING SAUCER BEER CHEESE SOUP

Steps:

• Add butter and peppers to large soup pot over medium heat. Sauté until peppers are tender.
• Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
• Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
• Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
• In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
• Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
• Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!