Big Game Spicy 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.

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.

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.