skip to main content

Recipe Exchange

LOOKING for: Beer Cheese Soup Recipe

gardeningwithbaby

18 years ago

Have been having a craving for beer cheese soup. Any t&t recipes out there. I like the ones with some veggies in them. Unfortunately the weather here in Nebraska has been in the 60's more like grilling than soup for supper.

TIA

Stacie

Sort by:Oldest

Comments (3)

ginger_st_thomas
18 years ago
BEER CHEESE SOUP (serves 6)
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup flour
2 TBL Parmesan
6 oz grated Cheddar
12 oz bottle of beer
5 cups chicken stock
1/2 tsp dry mustard
Salt & pepper to taste
In a large saucepan, saute vegetables in butter until tender but not brown. Blend in flour then cheeses & beer. Add stock & seasonings & simmer 10 minutes.~~From Bound to Please
lindac
18 years ago
Beer cheese soup:
1/2 stick butter ( 4 T.)
1/4 cup EACH finely chopped onion, celery carrots and bell pepper
Sweat the veggies in the butter until no longer crisp, don't brown.
Add 4 T flour
Stir and cook one minute.
Slowly add 1 can, 14 oz chicken broth ( home made is better if you have some) stirring to prevent lumps.
Simmer 3 minutes to cook the flour.
Add 1 cup beer ( not lite...and not dark...just a good lager)
If you like a really thick soup...
mix 1 T ( more if you like it really REALLY thick) cornstarch with a cup of milk, add to soup and bring to a simmer.
If you don't like your soup so thick, just add 1 cup milk, no cornstarch.
Add 1 tsp worchestershire sayce
Add 2 cups grated very sharp chedder./...Cabot or Vermont is good....2 cups will be about 8 oz.
Toss the cheese with 1/2 tsp Coleman's dry mustard.
Heat until cheese is just melted and serve with toasted crutons.
I also like a bit of hot pepper sauce in my bowl of soup.
Linda C
Related Discussions
Beer cheese soup too bitter. Now what?
Q
Comments (12)
I'm not going to criticize the recipe....but think you will like something like Ken Haedrick's better....and you can sub beer for some of the chicken broth if you wish. My rule of thumb is never use water for a soup starter unless you are cooking dry beans or a pot of bones for broth. And remember a cheese soup is only as good as the cheese you use in it.....and velveeta is not "good" cheese. LOL! The flavor is virtually the same; itÃ¯Â¿Â½s just thinner, though still quite full-bodied, Ken Haedrich says. Ingredients for cheddar bisque * 1 1/2 cups peeled potatoes, cut into 1/2-inch cubes * 2 cups low-sodium chicken broth * 1/4 cup unsalted butter at room temperature * 1 cup finely chopped onions * 3 tablespoons all-purpose flour * 1 1/2 cups 2% reduced-fat milk * 2 teaspoons Dijon mustard * 1 1/2 cups shredded extra-sharp Cheddar cheese * 1/4 teaspoon salt * 1/8 teaspoon Coarsely ground black pepper * 1/8 teaspoon cayenne pepper * Prep Time - 5 * Cook Time - 28 Instructions Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat. Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened. Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper. Recipe reprinted with permission from Ken HaedrichÃ¯Â¿Â½s Soup Makes the Meal (Harvard Common Press, 2001). Nutritional Info (per serving) * Calories 330
...See More
RECIPE: looking for: cafeteria broccoli cheese soup
Q
Comments (5)
* Exported from MasterCook * Broccoli Cheese Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 cup butter 1 package frozen chopped broccoli -- (16 ounce) 4 cans chicken broth -- (14.5 ounce) 1 loaf processed cheese food -- (1 pound) cubed 2 cups half and half 1 tablespoon minced garlic 2/3 cup cornstarch 1/2 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with croutons sprinkled over the top. NOTES : Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end.
...See More
RECIPE: Brat, Beer and Cheese Soup
Q
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 More
LOOKING for: Creamy potato cheese soup
Q
Comments (3)
Here is my T&T. It has bacon AND is from Cooking Light! Best of both worlds! LOL Baked Potato Soup All the flavors of a loaded baked potato come together in this rich, creamy soup. 4 baking potatoes (about 2 1/2 pounds) 2/3 cup all-purpose flour 6 cups 2% reduced-fat milk 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 cup reduced-fat sour cream 3/4 cup chopped green onions, divided 6 bacon slices, cooked and crumbled Preheat oven to 400Â°. Pierce potatoes with a fork; bake at 400Â° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions) NUTRITION PER SERVING CALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); PROTEIN 13.6g; CHOLESTEROL 38mg; CALCIUM 407mg; SODIUM 587mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 44.5g Cooking Light, OCTOBER 2002 Linda
...See More
doucanoe
18 years ago
No veggies in this one, but it is VERY good. From a local restaurant/grocery/deli here in MN.

Beer Cheese Soup
Topped with popcorn or other garnishes.
INGREDIENTS
Â 1/2 cup minced onion
Â 1/2 cup margarine or butter
Â 2/3 cup flour
Â 1 teaspoon dry mustard
Â 1 teaspoon paprika
Â 1/8 teaspoon cayenne pepper
Â 1 teaspoon salt
Â 1 (10 1/2 ounce) can chicken broth
Â 4 cups milk
Â 1 (12 ounce) can beer
Â 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

Source: ByerlyÂs

Linda

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

SHOP HOUZZ Houzz Products: Say ‘Prost’ to Oktoberfest

Celebrate the harvest season Bavarian-style with steins of beer, sausages and rustic pieces — plus 2 party recipes

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

SHOP HOUZZ Houzz Products: Stock Your Kitchen for Autumn

Serve hearty meals with a side of style by gathering up these fall-perfect pots, linens, serving pieces and kitchen tools

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

KITCHEN DESIGN World of Design: Global Foodies and Their Kitchens

Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage

Sponsored

CHC & Family Developments

4 Reviews

Industry Leading General Contractors in Franklin County, Ohio

More Discussions

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3