Oregon Beer Cheese Soup Recipes

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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



Beer Cheese Soup image

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

2 tablespoons finely chopped onion
1/2 teaspoon butter
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup beer or nonalcoholic beer
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
3/4 pound process cheese (Velveeta), cubed

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.

OTTO'S BEER CHEESE SOUP



Otto's Beer Cheese Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (recommended: Sierra Nevada Pale Ale or Blind Pig)
7 ounces extra-sharp Cheddar, shredded
7 ounces processed Swiss cheese, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 pound smoked sausage (recommended: Otto's Smoked Polish Ring)

Steps:

  • Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

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 !

OREGON BEER CHEESE DIP



Oregon Beer Cheese Dip image

Oregon has more breweries per capita than any other state. As a result, it's no surprise this Oregon-inspired dip includes beer in the recipe! Using your favorite brew (we recommend an IPA), mixed with McCormick® Cheesy Taco Seasoning Mix and Cheddar and Swiss cheeses, it's tailgate-ready in a half an hour. Pretzels make the perfect dippers, along with crusty bread or chips.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 15m

Yield 32

Number Of Ingredients 7

4 tablespoons butter
½ cup flour
1 (1.12 ounce) package McCormick® Cheesy Taco Seasoning Mix
1 ½ cups milk
1 cup beer, such as an IPA from an Oregon Brewery or your favorite local IPA
2 cups shredded Mexican cheese blend
2 cups shredded Swiss cheese

Steps:

  • Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
  • Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 3.4 g, Cholesterol 20 mg, Fat 6.4 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 155.2 mg, Sugar 0.7 g

OREGON BEER CHEESE SOUP



Oregon Beer Cheese Soup image

We love soup in the Fall and Winter! If you're going to make this one...please use a light tasting beer.

Provided by mydesigirl

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup flour
salt
1/2 teaspoon dry mustard
5 cups chicken broth
1 tablespoon parmesan cheese, grated
8 ounces sharp cheddar cheese, shredded
11 ounces beer, flat

Steps:

  • ***Have all ingredients ready for mixing before you begin cooking.***.
  • Melt butter in a large kettle-let butter froth but not brown.
  • Add vegetables and saute until tender.
  • Gradually blend in flour,turning heat down slightly.
  • Add salt and dry mustard,rolling it between your fingers to avoid lumps.
  • Cook mixture until it begins to brown.
  • Add chicken broth,return to high heat.
  • Add cheeses,blend and stir constantly.
  • Add beer.
  • Bring to a boil only for a minute,reduce heat and serve.
  • ***Note-To reheat-Place in oven and warm slowly(275 degrees)so cheese won't curdle. Do not use direct heat.***.

Nutrition Facts : Calories 595.1, Fat 44.2, SaturatedFat 27.3, Cholesterol 121.6, Sodium 1512.5, Carbohydrate 20.6, Fiber 1.4, Sugar 3, Protein 23.4

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