Soup Baby Does Beer Cheese 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.

SOUP - BABY DOE'S BEER CHEESE

Steps:

• Let beer get to room temperature. In a double boiler, heat milk until warm. Add Cheese Whiz and whisk. In a small bowl, mix flour and water. Whisk this into the cheese soup and stir until thickens. Add the bouillon, tabasco and worcestershire. Strain to remove lumps. Add beer and heat thru.

BEER CHEESE SOUP

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).

BABY DOE'S BEER CHEESE SOUP RECIPE

Steps:

• In a saucepan, bring milk to simmering point. Add chicken stock, cheese and other ingredients except the cornstarch and beer. Simmer until cheese is melted. Make a thin cornstarch paste by adding a little water and use to thicken the soup just before serving, then add the beer.