Beer Cheese Soup Ii Recipes

BEST BEER CHEESE SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
• Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

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.

BEER CHEESE SOUP II

Steps:

• Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
• Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
• Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

BEER CHEESE SOUP

Steps:

• Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.
• Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.
• Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour.

BEER CHEESE SOUP (AKA LEINIE'S BEER CHEESE SOUP)

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 !

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.

BEER CHEESE SOUP

Steps:

• Cook bacon, then set aside.
• Saute onion and carrot in butter until tender.
• Set aside.
• Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
• Set aside.
• Bring chicken stock to a boil.
• Stir in flour/butter mixture until dissolved.
• Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
• Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
• Cook on low-medium heat for 25 minutes, stirring occasionally.
• Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.

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.