Pegs Wild Beer Cheese Soup Recipes

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.

PEG'S WILD BEER CHEESE SOUP

Steps:

• Combine chicken broth, carrots, broccoli, celery and meat in a crock-pot, turn on high and cover.
• In a large frying pan (or saucepan), saute the chopped onions in the olive oil until the onion becomes transluscent.
• Add the mushrooms and continue cooking until the mushrooms are soft.
• Add to the frying pan the cream of potato soup, 1 soup can of water, the bottle of Leinenkugel's Honey Weiss beer and cook until hot.
• Add the Velveeta cheese and stir until the cheese is melted.
• Add the contents of the frying pan to the crock-pot, and turn the setting down to low.
• Add the wild rice, basil, Worcestershire sauce, salt and pepper.
• Cook for 2 hours.

WILD RICE CHEESE SOUP

Steps:

• In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.

BEER CHEESE SOUP V

Steps:

• In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
• When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

CHEDDAR CHEESE & BEER SOUP

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.

BIG GAME SPICY BEER CHEESE SOUP

Steps:

• Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
• Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
• Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
• Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
• Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
• Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
• Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

WI BEER CHEESE SOUP

Steps:

• Melt butter in a large soup pot. Sauté celery, carrots and onions until the onions are soft.
• Add garlic to pot and sauté one minute.
• Add chicken broth and potatoes to pot. Bring to a boil and boil until the potatoes are tender.
• Turn heat down so soup is at a low simmer, Add half the beer to the pot. You can add more later after tasting, but if you add too much right off the bat it can really make the soup bitter.
• Add cream of chicken soup and stir till blended.
• Now you can add your cheeses. Add the shredded cheddar a little bit at a time and stir continuously until it is melted and smooth, do the same with the cheese spread. (I'll often toss my shredded cheese with a bit of cornstarch before melting it. This keeps it from clumping up a bit).
• Now you can add the Worcestershire, mustard, salt, pepper and cayenne to taste. This would also be the time to add some more beer if you'd like.