BEER-CHEESE VELVET SOUP
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
BEER CHEESE BREAD BOWL
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the bread bowl: Preheat the oven to 375 degrees F.
- Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
- Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
- For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
- Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.
BEER CHEESE SOUP
Onion, parsley, paprika and beer flavor this smooth rich soup. A family friend used to invite us up for Sunday supper and served this several times. It was so simple and good, I got the recipe for my daughter, who was just learning to cook. -Sharon Lock, Forman, North Dakota.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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).
Nutrition Facts : Calories 269 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 1077mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 13g protein.
BEER CHEESE SOUP IN BREAD BOWLS
Make and share this Beer Cheese Soup in Bread Bowls recipe from Food.com.
Provided by Mom2Rose
Categories < 60 Mins
Time 40m
Yield 2 soup in bread bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- Bake mini-loaves as directed on bag.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat.
- Stir in flour; cook 1 minute, stirring constantly.
- Gradually add broth and half-and-half, cooking and stirring until thickened.
- Add cheese, Worcestershire sauce and beer.
- Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
- Remove loaves from oven; cool 10 minutes.
- Cut top off each loaf.
- Lightly press centers of loaves down to form bowls.
- Place each bread bowl in individual shallow soup plate.
- Spoon soup into each bread bowl.
- Sprinkle with chives.
- Place top of each loaf next to filled bread bowl.
BEST BEER CHEESE SOUP
This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.
Provided by Michelle Pope Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g
More about "beer cheese soup in bread bowls recipes"
BEST IRISH BEER CHEESE SOUP (RECIPE) - A …
From aspicyperspective.com
5/5 (31)Calories 287 per servingCategory Main Course
- Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
- Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.
- Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)
- Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.
BEER CHEESE SOUP - CREAMY AND DELICIOUS!
From seededatthetable.com
4.8/5 (6)Total Time 1 hrCategory SoupCalories 402 per serving
BEER CHEESE SOUP. - HOW SWEET EATS
From howsweeteats.com
BEER CHEESE SOUP | A WICKED WHISK
From awickedwhisk.com
WISCONSIN BEER CHEESE SOUP RECIPE - BOWL …
From bowl-me-over.com
BEER CHEESE SOUP {WITH SHARP CHEDDAR!}
From spendwithpennies.com
BEER CHEESE SOUP RECIPE - RECIPETIPS.COM
From recipetips.com
BEER CHEESE SOUP - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
THE 11 GREATEST BREAD BOWL SOUP RECIPES OF ALL TIME - PARADE
From parade.com
RECIPE FOR BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA …
From marliave.com
BEER CHEESE SOUP - AVERIE COOKS
From averiecooks.com
BEER CHEESE SOUP - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
BEER CHEESE SOUP - THE COZY COOK
From valzeb.dynu.net
EASY BEER CHEESE SOUP RECIPE L KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CREAMY WHITE CHEDDAR BEER CHEESE SOUP - A FLAVOR JOURNAL
From aflavorjournal.com
BEST BEER CHEESE SOUP IN BREAD BOWLS RECIPES
From alicerecipes.com
BEER CHEESE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEER-CHEESE VELVET SOUP RECIPE: HOW TO MAKE IT
From aefle.dynu.net
BRAT & BEER CHEESE SOUP - 4 SONS 'R' US
From 4sonrus.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #soups-stews #dinner-party #holiday-event #number-of-servings
You'll also love