Beer Gouda Soup Recipes

Steps:

• 1. Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
• 2. Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
• 3. Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
• 4. Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
• 5. Heat 14 cup butter in microwave until melted (30-60 seconds)
• 6. Stir flour into butter until mix binds into roux, pour into soup.
• 7. Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
• 8. Remove from heat.
• 9. Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
• 10. Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.

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.

Steps:

• In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.

Steps:

• In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.