Beer cheese soup too bitter. Now what?
pump_toad
12 years ago
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lindac
12 years agopump_toad
12 years agoRelated Discussions
Red Soup, Cheese Sanwich, Big Chocolate Cookie, Smokin'....
Comments (13)Thanks all y'all! Does this site still have some kinks in it? I know for sure I responded last night.....strange. It could have been me too. Just bought a new laptop and haven't had much time to play with it and add ad blocker yet. Several post I've opened the text run into the ads on the right. What a pia. Maggie,I had never heard of smoked bologna until we moved south. Thinking it's a Oklahoma/Texas thing as most bbq joints serve it down here. Thanks Annie! Between the dinner/buffet, his favorite band playing for free and donations they raised a good sum of money for his wife and kids. Ci lantro, those Brach's Stars have been hard to find forever it seems. I was glad to find the dark ones but I guess they are becoming a thing of the past. Popcorn in the soup, oh yeah, I/we have done that more than once. Allye is a hoot and she will talk your ear off for sure. Thankfully she is potty trained now too. Not a fan of changing "muddy diapers" here...although I've done it many times over the years even though I don't have kids. LOL! Good to be back friends! David...See MoreTried and true Beer Soup Recipe?
Comments (2)This one is SOOOOOO good! Have been making it for several years, now, it is from the Byerly's gourmet food stores/restaurants here in the Minneapolis area. They make awesome stuff! Beer Cheese Soup Topped with popcorn or other garnishes. INGREDIENTS  1/2 cup minced onion  1/2 cup margarine or butter  2/3 cup flour  1 teaspoon dry mustard  1 teaspoon paprika  1/8 teaspoon cayenne pepper  1 teaspoon salt  1 (10 1/2 ounce) can chicken broth  4 cups milk  1 (12 ounce) can beer  3 cups finely shredded sharp Cheddar cheese, (12 ounces) DIRECTIONS In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth. To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon. Amount: 6-8 servings Linda...See MoreRECIPE: Brat, Beer and Cheese Soup
Comments (6)Here's the Lentil Barley Soup from T of H and it is good.....think I liked it better with an extra can of chicken broth and skip the tomatoes. 1 med onion, chipped 1/2c chopped green pepper 3 cloves garlic, minced 1 T butter 1 can (49 1/2 oz)chicken broth* 3 med. carrots, sliced 1/2c dry lentils 1 1/2tsp Italian seasoning 1 tsp salt..........or to taste 1/4 tsp pepper 1c cubed, cooked chicken or turkey 1/2c quick cooking barley....I used the regular 2 med. fresh mushrooms, chopped 1 (28 oz) can crushed tomatoes In Dutch oven saute the onion, green pepper and garlic in butter til tender. Add the next 7 ingredients and bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add chicken, barley, and mushrooms; return to boil, reduce heat cover and simmer until barley is tender ( about 45 minutes if using the regular barley). Add tomatoes and heat through. Yield 8-10 servings. *note the amount of chicken broth. Will let the flavors blend and have it tomorrow night with blueberry muffins. RL`...See MoreBeer Cheese Soup
Comments (10)As the widow of a "cheese monger" I shudder at the thought of fake cheese. I can feel his reproach from just reading this! LOL! I make a traditional Wisconsin beer cheese soup...start with finely chopped onion, carrots, celery and a little garlic....sautee in butter until very soft, add equal quantity of flour to the butter you used and cook about a minute then slowly add chicken broth, whisking to blend and simmer until the veggies are very very soft and the stuff is reduced....add beer and bring to a simmer add a good dollop of dijon mustard and some worchesershire if you like......and if you like it very thick mix some cornstarch with a little water and add and simmer 3 or 4 minutes....then add lots of very sharp chedder cheese, grated, cook and stir until melted. If you like it "creamy" you can add some heavy cream or a bit of cream cheese...or sour cream. Traditional garnish is popcorn, but I prefer pretzels. Recipes all over the web for Wisconsin beer cheese soup....Wisconsin? You know....home of cheese and beer!...See Morehawk307
12 years agolindac
12 years agoMindy Wilson
8 years agoMindy Wilson
8 years agonannygoat18
8 years agoMindy Wilson
8 years agonannygoat18
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8 years agoLouiseab
5 years ago
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