Guinness Dubliner Cheese Soup Recipe 425

GUINNESS AND CHEESE SOUP

Guinness and Cheese Soup image

Make and share this Guinness and Cheese Soup recipe from Food.com.

Provided by Millereg

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces unsalted butter or 4 ounces margarine
1 cup flour
32 fluid ounces low sodium chicken broth
32 fluid ounces hot water
16 fluid ounces heavy cream
1 (16 ounce) jar Cheez Whiz (or similar brand)
1 bottle Guinness stout (or other stout)
2 tablespoons Worcestershire sauce
garlic powder
fresh chives, snipped,to garnish

Steps:

Melt the butter, add the flour, and stir constantly until slightly browned.
Stir in chicken broth and hot water.
Stirring constantly, add the cream, Cheez Whiz, Worcestershire sauce, beer, and garlic.
Simmer 15 minutes.
Garnish with chives.

Nutrition Facts : Calories 434.5, Fat 37.1, SaturatedFat 22.9, Cholesterol 123.7, Sodium 825.1, Carbohydrate 16.9, Fiber 0.5, Sugar 3.6, Protein 9.7

GUINNESS & DUBLINER CHEESE SOUP RECIPE - (4.2/5)

Guinness & Dubliner Cheese Soup Recipe - (4.2/5) image

Provided by DeliciouslyDished

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 rib of celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup Guinness stout (or more for stronger flavour)
1 cup fat-free, low sodium chicken broth (beef broth would be a good substitute!)
1 cup milk
1-1/2 teaspoons worcestershire sauce
1-1/2 teaspoons mustard powder
1/4 pound (or 1 cup loosely packed shredded) Dubliner cheese (or sharp cheddar cheese if desired)
Salt and pepper

Steps:

Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes. If vegetables start to brown too quickly (before they're softened), add a splash of chicken broth to the pan. Add the garlic and cook for another minute. Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly. The mixture will be very thick and sticky at this point. Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers. Remove the pot from the heat and transfer soup mixture to a blender. Make sure the blender is only about 1/3 to 1/2 full and remove the centre piece of the lid to allow steam to escape (but cover with a cloth or towel to avoid splatters). Puree until smooth, then transfer back to the pot. With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavour is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.

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