Pegs Wild 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.

MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)



Minnesota Wild Rice Beer Cheese Soup Recipe - (4.5/5) image

Provided by á-12910

Number Of Ingredients 15

1 cup cooked wild rice
4 tbsps butter (you can use olive oil instead--this is for sauteing the veggies)
1 onion, yellow or white, diced
1 cup grated carrot
1 cup diced celery
1 cup broccoli florets (can used frozen)
4 cups chicken stock
2 jars Kraft Old English Cheese spread (substitute 12 oz of Velveeta for a cheaper option)
1 lb diced cooked ham or chicken
1 tsp Worcestershire sauce
1 1/2 tsp basil
salt
pepper
1 cup water
24 oz of your favorite beer (don't go as dark as Guinness, but this is all to taste. I use Grain Belt Nordeast, some folks swear by Miller)

Steps:

  • Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.

PEG'S WILD BEER CHEESE SOUP



Peg's Wild Beer Cheese Soup image

This came from the famous Leinenkugel's Beer Lodge in Chippewa Falls, Wisconsin. I like it because most of the cooking is done in the crock-pot.

Provided by Lauren in Wisconsin

Categories     Low Cholesterol

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 (10 3/4 ounce) cans chicken broth
2 (10 3/4 ounce) cans cream of potato soup
1 (12 ounce) bottle of leinenkugel honey weiss beer
8 ounces cubed Velveeta cheese
1 cup chopped carrot
1/2 cup chopped broccoli
3/4 cup chopped celery
1 large onion, chopped
8 ounces sliced mushrooms
1 1/2 cups cooked chicken or 1 1/2 cups sausage (I like kielbasa)
3 cups cooked wild rice
2 tablespoons olive oil
1 1/2 teaspoons basil
1 teaspoon Worcestershire sauce
salt and pepper

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.

Nutrition Facts : Calories 316.2, Fat 9.3, SaturatedFat 4, Cholesterol 30.6, Sodium 729.8, Carbohydrate 41, Fiber 3.6, Sugar 5.2, Protein 16.2

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 !

CURT'S BREWHAUS BEER CHEESE SOUP



Curt's Brewhaus Beer Cheese Soup image

A delicious warm cheese bisque, terrific on a cold day! Starch it up a bit more by serving with sourdough croutons.

Provided by Curt Newport

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups diced carrots
1 1/2 cups diced sweet onions
3 tablespoons minced garlic
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1.5 (12 ounce) bottles beer
1/3 cup butter
1/3 cup flour
4 cups whole milk
6 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • 1. In a large suacepan over medium heat, stir together carrots, onion and garlic. Stir in Tabasco, cayenne pepper, salt and pepper. Pour in chicken broth and beer, simmer until veggies are tender, remove from heat (about 12-15 minutes).
  • 2. Meanwhile, heat butter in large soup pot over medium heat. Stir in flour with a wire whisk. Cook, stirring until the flour is light brown, about 4 minutes. Gradually stir in milk, so it does not scorch, until thickened. Remove from heat, and stir in cheese, keeping warm.
  • 3. Stir beer mixture into cheese mixture. Stir in Dijon and Worcestershire sauce. Bring to simmer. Augment spices to taste, cook 10 minutes.

Nutrition Facts : Calories 580.1, Fat 40.6, SaturatedFat 25.2, Cholesterol 121.5, Sodium 1224.9, Carbohydrate 20.3, Fiber 1.5, Sugar 9.6, Protein 29.2

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

BUBBLY BEER CHEESE SOUP



Bubbly Beer Cheese Soup image

An easy, cheesy homemade beer soup. Great fall comfort food! The blending part might seem annoying, but it makes the soup velvety smooth. Serve with bread, sour cream, shredded Cheddar, and/or bacon bits.

Provided by Karen Zastrow

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 quart chicken broth
3 pounds potatoes, peeled and chopped
3 cloves garlic, minced
1 quart milk
¼ cup soy sauce
1 teaspoon ground black pepper
¾ pound shredded Cheddar cheese
1 cup beer
1 pinch paprika, or to taste

Steps:

  • Combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes. Remove from heat and allow to cool for 5 minutes. Stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper. Sprinkle Cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to the saucepan; return to a simmer over medium heat.
  • Slowly stream beer into the soup while gently stirring. Garnish with paprika to serve.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 25.9 g, Cholesterol 38 mg, Fat 11.3 g, Fiber 2.6 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 838.1 mg, Sugar 5.3 g

CAROL'S WISCONSIN BEER CHEESE SOUP



Carol's Wisconsin Beer Cheese Soup image

I'm a cheese-a-holic, so this is made a lot at my house and used in many recipes especially my chicken pot pie #273291

Provided by Carol V.

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 small onion, finely chopped
1/2 carrot, finely chopped
1 garlic clove, minced
1 teaspoon Worcestershire sauce
12 ounces beer (I prefer Sam Adams larger)
2 cups chicken broth (or canned 15 oz.)
1 tablespoon butter
2 cups half-and-half cream (or 1 cup skim milk and)
1 cup cream
2 cups shredded cheddar cheese
3 tablespoons flour or 3 tablespoons cornstarch
1/3 cup water
2 cups popped popcorn (optional)

Steps:

  • Melt the butter in a large soup pot. Add carrot, onion, garlic and saute.
  • untill tender.
  • Add beer, chicken broth and worcestershire sauce, bring to a boil and cook.
  • for a couple of minutes.
  • Lower the heat and simmer for 10 minutes.
  • Add the half and half and the cheese to the soup, simmer uncovered until the cheese melts.
  • Mix the flour (or cornstarch) and water together, add to the soup stirring constantly until the soup is thickened (a few minutes).
  • Sounds a bit strange, but this is great topped with popped popcorn.
  • Broccoli may be substituted for the carrot.

CHEESE AND BEER SOUP



Cheese and Beer Soup image

This is a zippy cheese and ale soup that's really tasty! Don't be afraid to personalize it.

Provided by catlover20

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

6 strips bacon
5 tablespoons butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup peeled, chopped parsnip
2 tablespoons minced garlic
½ cup all-purpose flour
4 cups chicken stock
2 cups amber beer
2 bay leaves
⅛ teaspoon cayenne pepper
½ cup heavy whipping cream
2 cups shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
  • Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
  • Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.6 g, Cholesterol 105.8 mg, Fat 33.9 g, Fiber 2.2 g, Protein 16.4 g, SaturatedFat 19.9 g, Sodium 1187.1 mg, Sugar 3.5 g

DARK BEER CHEESE SOUP



Dark Beer Cheese Soup image

This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!

Provided by EMMALA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 potatoes, chopped
2 onions, chopped
3 celery ribs, chopped
1 ½ cups baby carrots
2 cups cauliflower florets
6 cups water
6 chicken bouillon cubes
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
1 clove garlic, minced
1 (16 ounce) package processed cheese
⅔ cup Parmesan cheese
⅔ cup shredded Cheddar-Monterey Jack cheese blend
1 (12 fluid ounce) bottle dark beer

Steps:

  • Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 20.6 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 14.6 g, Sodium 2008.9 mg, Sugar 4.5 g

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From aspicyperspective.com


CREAMY WHITE CHEDDAR BEER CHEESE SOUP - A FLAVOR JOURNAL
2016-12-03 This beer cheese soup recipe was super popular on Pinterest a few years ago, and for good reason! It’s creamy, decadent, packed with flavor, and so incredibly cozy and comforting anytime of the year. I learned this recipe from a sous chef that I worked with in Chicago a few years ago, and it’s easily the best recipe for beer cheese soup that I’ve ever …
From aflavorjournal.com


BEST BEER FOR BEER CHEESE SOUP (AVOID BITTERNESS ... - LEARNING TO …
2022-03-04 The best types of beer for beer cheese soup are balanced, with a smooth, malt-forward flavor profile. Most recipes recommend using beers that are solidly malty with toasty, bready undertones and low hoppy bitterness. The best beer types for beer cheese soup are: American Pilsner/Pale Lager. Amber Lager. Hellas Lager.
From learningtohomebrew.com


A BEER CHEESE SOUP RECIPE: A BEER BRATS | BEER CAP LOVE
2021-09-11 A beer cheese soup recipe: A beer brats. September 11, 2021 by admin About. A beer cheese soup recipe: A beer brats September 11, 2021 September 11, 2021 admin. A beer goat soup is one of the most common vegetarian soups in the world, with a traditional recipe that is based on a combination of goat milk and wine. A similar soup with a variety of vegetables is …
From beercaplove.com


BEER CHEESE SOUP - CREAMY AND DELICIOUS! THE EASIEST …
2020-03-10 Remove ½ cup of the hot liquid to a small bowl and whisk with the flour. Slowly stir mixture back into the pot. Bring soup to a boil over high heat, reduce to medium-low and simmer for 10 minutes until slightly thickened. Whisk in the heavy cream and more salt & pepper, to taste.
From seededatthetable.com


BEER CHEESE SOUP - HOPS NEWS
2022-01-06 Step by Step Recipe with video and written instructions on making Beer Cheese Soup. Life story not included. Search for: Home; Disney. The Beer Geek’s Guide to Cruising with Mickey; My Favorite Spots to Enjoy a Beer at Disney World ; BEERS & BUTTERFLIES! Finding Beer at Epcot’s International Festival of the Arts 2022; Beer Geek Guide to Epcot’s Festival of …
From hopsnews.beer


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