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
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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 IN A BREAD BOWL WITH KIELBASA "CROUTONS"
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 19
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.
MONIKA'S BEER CHEESE SOUP
Years ago, this soup was a starter for me at a special restaurant that no longer exists. I have been trying to master that recipe and gee golly I think I've got it!
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Cream Soups
Number Of Ingredients 10
Steps:
- In a large pot, saute the onions with the butter (don't brown). Then, add the garlic and worcestershire.
- Add 12 oz of beer and bring it to a gentle boil. The liquor will evaporate, but the taste will stay; making it kid friendly.
- Add 14 oz of the chicken broth of your choice, 2 cups of milk, and 3 tablespoons of cornstarch. First, dilute the broth with a bit of water to form a paste and gently stir in the rest of the ingredients. When it starts to thicken, turn the heat down and while still stirring add 2 cups of shredded sharp cheddar cheese until it completely melts in. Be careful not to burn the bottom and constantly stir on a simmer. Garnish with a sprig of parsley and enjoy.
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.
BEER CHEESE SOUP
Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. -Sharon Lock, Forman, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter. Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika. Reduce heat; stir in cheese until melted. Heat through (do not boil).
Nutrition Facts : Calories 269 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 1077mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 13g protein.
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