Beer Cheese Soup
8 years ago
Baby Doe's Matchless Mine -- a 70s restaurant that had outlets in several cities (there may still be some) but the dish that everyone raved over was their beer cheese soup. It was cold yesterday and that's what I made for dinner last night.
BABY DOE'S MATCHLESS MINE BEER AND CHEESE SOUP
8 cups milk
2 T. Tabasco
4 t. Worcestershire sauce
4 T. chicken base
16 oz. jar Cheez Whiz *see note below
6 T. cornstarch
1/3 c. warm water
1 cup Beer (I use whatever I have in the fridge. Last night it was from our local Brewhaus)
Combine the milk, Tabasco, Worcestershire, and chicken base in a stock pot. Bring to a boil, stirring frequently.
Add the Cheez Whiz after warming it in hot water or the microwave. Mix in well.
Dissolve the cornstarch in the warm water. Add it to the soup, which should start to thicken almost immediately. Reduce the heat a bit and stir in the beer.
To serve, ladle into bowls and dust with cayenne and top with some chives (or green onions)
*NOTE: Cheez Whiz only comes in 15 oz. jars. I just used the whole jar rather than spending another $5 for 1 ounce!
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Comments (10)
8 years agoRelated Discussions
Leftover Beer
Comments (24)Pour it over chicken when baking. I almost never make baked chicken without pouring some kind of alcohol over it. Usually beer. It keeps the chicken moist and gives it a nice flavor. I also use beer or wine in skillet poached chicken. Brown it on both sides, pour in the beer, cover and simmer. Coincidentally I'm making a pre-amble TG meal tonight. Bought a package of Pepperidge Farm stuffing, mixed it with a can of cream of celery soup (I know, I know) some chopped walnuts and some dried cranberries. Put the chicken on top. Gonna pour a bottle of beer over all that and stick it in the oven for an hour. Serving with salad and Yummy Apple Dumplings for dessert. Delish....See MoreBeer cheese soup too bitter. Now what?
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; it�s 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 Haedrich�s Soup Makes the Meal (Harvard Common Press, 2001). Nutritional Info (per serving) * Calories 330...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 MoreLOOKING for: Beer Cheese Soup
Comments (14)Here's a very good/tasty beer cheese soup recipe yes, it does have broccoli [that's to make NOT feel as guilty about indulging] Ingredients 3 tablespoons butter 5 celery ribs, finely chopped 3 medium carrots, finely chopped 1 small onion, finely chopped 4 cups fresh broccoli florets, chopped 1/4 cup chopped sweet red pepper 4 cans (14-1/2 ounces each) chicken broth 1/2 teaspoon pepper 1/2 cup all-purpose flour 1/2 cup water 3 cups shredded cheddar cheese 1 package (8 ounces) cream cheese, cubed 1 bottle (12 ounces) beer or nonalcoholic beer Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons Directions 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 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....See More- 8 years ago
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