Tavern Cheese Soup Recipes

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.

Steps:

• In a large saucepan, melt butter; stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.

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.

Steps:

• 1. In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.2. Stir in cheese until melted. Stir in heavy cream, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.

Steps:

• Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
• After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

Steps:

• In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.Stir in cheese until melted. Stir in milk, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.

Steps:

• 1. Combine celery,carrot,bell pepper and onion in a slow cooker.Add chicken broth,beer and salt and pepper.Cover and cook on low for 5-6 hours.
• 2. Remove vegetables and puree in blender.Place back in with the broth.Turn temp up to high, Dissolve cornstarch in water,stir into pureed mixture add cheese gradually,stirring until blended. Cover and cook on high for 20 minutes. Serve hot.