BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
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 (BIG RIVER GRILLE) RECIPE
Provided by ArmySister
Number Of Ingredients 12
Steps:
- Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.
BIG GAME SPICY BEER CHEESE SOUP
This is an intensely cheesy, spicy rich beer soup that will be a TOUCHDOWN in your home and gone by the end of the game. Serve with popcorn or hunks of sourdough bread for dipping.
Provided by Challena
Categories Cream Soups
Time 1h10m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 427.7 calories, Carbohydrate 16.3 g, Cholesterol 82 mg, Fat 29.2 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 15.5 g, Sodium 1655.1 mg, Sugar 5 g
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