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.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEESEBURGER SOUP I
I use sharp cheddar cheese because I like the taste but any cheddar is good.
Provided by Auntylene
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
- Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
- Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 22.6 g, Cholesterol 80.9 mg, Fat 27.3 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 15.4 g, Sodium 595.6 mg, Sugar 4.5 g
TAVERN CHEESE SOUP
This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.
Provided by AZPARZYCH
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
- Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
- Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
- Gently stir in cheese until melted.
- Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
- Stir over low heat until hot.
Nutrition Facts : Calories 333.6, Fat 15.8, SaturatedFat 9.9, Cholesterol 51.2, Sodium 867.6, Carbohydrate 30.7, Fiber 3.3, Sugar 2.4, Protein 15.3
TAVERN SOUP
Make and share this Tavern Soup recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
- After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.
TAVERN CHEESE SOUP
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.2. Stir in cheese until melted. Stir in heavy cream, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.
Nutrition Facts : Nutritional Facts Serves
TAVERN CHEESE SOUP
Number Of Ingredients 12
Steps:
- In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.Stir in cheese until melted. Stir in milk, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.
Nutrition Facts : Nutritional Facts Serves
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